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Medjool Date, Chorizo and Chickpea Salad

Medjool Date, Chorizo and Chickpea Salad


  • 12 Natural Delights Medjool dates, pitted and sliced 
  • 1 cured Chorizo sausage, 30 cm long; chopped into coarse pieces
  • 1 can (425 g) chickpeas, drained and rinsed 
  • 1 lemon, sliced 
  • 3 garlic cloves, whole 
  • Olive oil, for drizzling 
  • Salt and pepper, for seasoning


  1. Add the dates, chorizo, chickpeas, lemon and garlic to a mixing bowl, and drizzle with olive oil. Then lightly sprinkle with salt and pepper for added seasoning before tossing to fully blend all ingredients. 
  2. Transfer to a roasting tray lined with parchment paper and bake on the middle rack of an oven pre-heated at 220 ºC (425 °F) for 20 min.   
  3. Toss all ingredients in the roasting pan and then return to them to the oven to roast for a further 10 minutes, or until golden brown. The trick is to warm and crisp the ingredients. Depending on the size of your cuts, you may want to cook them for a total of 40 minutes, so keep an eye on them during the second roasting phase. 
  4. Once roasted, transfer them to a serving dish and serve with toasted pita bread and fresh hummus.