Mexican Chipotle Sausage and Chickpea Salad
Last year, a friend of mine threw a fabulous brunch party. Among the gluttonous options on display, he had the Fields of Roast Apple Sage sausage for me (the token vegan). It was absolutely divine.
I’ve experimented with all of the Fields of Roast sausage flavors, and while the Apple Sage is still my favorite, their Mexican Chipotle is boldly spicy and reminiscent of smoky chorizo.
This vegan salad is bright, refreshing, and will absolutely awaken your tongue. It would make a perfect picnic treat. To up the nutrition content, serve a scoop of the salad over a bed of greens.
There are two variations of this recipe – one is gluten-free and the other is soy-free. If you need an option that is both gluten and soy free, you could leave out the sausage, add a touch of cayenne or your favorite hot sauce.
Warning: this salad is deceptively filling. A very small portion, especially when served with greens, will quickly fill you up. It is a fiber bomb, so chew it well and savor it slowly.
- 1 can chickpeas, or 425 grams of cooked chickpeas, drained
- 2-3 large roasted red peppers (jarred is fine)
- 2 links Fields of Roast Mexican Chipotle sausage (soy free)
- 1/2 Trader Joe’s Soyrizo (gluten-free)
- Large handful of parsley, chopped roughly
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
- 3 tablespoons EVOO
- 1 tablespoon rice or white wine vinegar
- Juice of 1 small lemon, or half of a large
- A few handfuls of spinach or arugula (optional, for serving)
- 1. Cut the peppers into strips and put them in a large mixing bowl with the chickpeas.
- 2. Set a small saute pan over medium heat with a drizzle of oil (EVOO or coconut).
- 3. Cut the sausage into 1/2 inch thick slices (the Trader Joe’s version tends to crumble, but this is not a problem). Saute over medium heat until just lightly crisped on both sides, roughly 5-7 minutes. Add sausage to bowl with chickpeas and peppers.
- 4. Make your dressing: combine the spices, EVOO, vinegar, and lemon juice in a small bowl. Mix well.
- 5. Add the parsley to the chickpea mixture. Pour dressing over salad. Toss to combine.
- 6. Put a nice handful of greens on a serving plate. Top with a scoop of the sausage-chickpea salad. Enjoy!