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Photo of Pork with chorizo and chickpea salad by WW

Pork with chorizo and chickpea salad

Total Time
45 min
15 min
30 min
Add some extra flavour to this nutrient packed salad with crispy chorizo. Served with bread rolls, it’s the perfect summer night’s dinner.


Red capsicum

1 medium, quartered

Canned chickpeas, rinsed and drained

1 cup(s), (175g)


3 medium, chopped

Lebanese cucumber

2 medium, chopped

Fresh flat-leaf parsley

½ cup(s)

Olive oil

2 tsp, (extra-virgin)

Chorizo sausage

125 g, cut into 1cm thick slices

Pork medallion or loin steak, raw

400 g, (buy 4 x 100g)

Ground cumin

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray capsicum with oil. Cook, turning occasionally, for 12–15 minutes or until tender and lightly charred. Wrap in foil and set aside to cool slightly. Peel and discard skin. Cut flesh into 1cm-wide strips.
  2. Place capsicum, chickpeas, tomatoes, cucumber, parsley and oil in a large bowl.
  3. Reduce chargrill to medium heat. Cook chorizo for 2–3 minutes each side or until golden. Add to salad mixture. Gently toss to combine.
  4. Sprinkle pork with cumin and season with salt and freshly ground black pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Serve pork with salad.


SERVING SUGGESTION: Wholemeal bread rolls (50g roll per serve).TIP: There is no need to use oil to cook the pork as the oil from the chorizo will grease the chargrill.