Chickpea, Chorizo and Tomato Salad

Ingredients
2 cups mixed leaf lettuce
400g chickpeas
12 cherry tomatoes
500g sliced chorizo
2 tsp olive oil
2 tsp balsamic vinegar

1. Sauté tomatoes in a frying pan on medium heat with a teaspoon of olive oil and a teaspoon of balsamic vinegar until tomatoes begin to soften. Set aside to cool.
2. Wipe frying pan and place back on heat. Place chorizo on pan and fry until slightly brown and crispy.
3. Mix all ingredients in a large salad bowl and dress with remaining olive oil and balsamic vinegar.

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