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Chickpea Salad with Lemon, Parmigiano and Marcangelo Smoked Chicken Sausage

25 mins

Photo of chickpea salad on a table


  • 1 pkg (375 g) Marcangelo Mango and Jalapeno Chicken Sausages

  • 1 can (19 oz/540 mL) chickpeas

  • 1 cup cooked snow peas

  • 1/3 cup chopped sweet yellow pepper

  • 2 tbsp each chopped fresh basil and parsley

  • 2 tsp finely grated lemon zest

  • 3 tbsp fresh lemon juice

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 1/4 cup grated Parmesan cheese

  • salt and pepper

Cooking Instructions

  1. Grill Marcangelo sausages, over medium heat, turning occasionally, until heated, 8 to 10 minutes.

  2. Meanwhile, drain and rinse chickpeas. Combine in serving bowl with snow peas, pepper, basil, and parsley. Slice sausages and add to mixture.

  3. In a separate bowl, whisk together lemon zest and juice, olive oil and garlic. Pour vinaigrette over chickpea/sausage mixture, tossing gently until well coated. Stir in Parmesan cheese. Season to taste with salt and pepper. Serve at room temperature.


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