Grilled chicken sausage with spanish chickpea salsa
3 oz, drained and chopped
Canned drained chickpeas
⅓ cup(s), rinsed, drained and chopped
Uncooked red onion(s)
1 Tbsp, minced
½ tsp, smoked variety
Cooked chicken sausage(s)
12 oz, spicy variety, or fully cooked chorizo, 4 links
Reduced calorie hot dog bun(s)
4 roll(s), whole-grain or whole wheat variety
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- To make salsa, stir together pimientos, chickpeas, onion, vinegar, paprika, and oregano in small bowl.
- Place sausages on grill rack and grill, turning, until nicely marked and heated through, about 5 minutes. Place buns, cut side down, on grill rack and grill until lightly toasted, about 1 minute.
- Place sausages in buns; top each with 2½ tablespoons salsa.
- Per serving: 1 sandwich