Kale, chickpea and chorizo salad

A year or so ago, I started taking a home-made lunch into work every day. It started as a money-saving exercise (and boy, does it save money if you work, as I do, in central London), but now I do it because it means I can choose exactly what I want to eat.

Although, I have to admit, by the end of each week, I do often have some slightly bizarre/boring lunches, as I try and finish off the dregs of my fridge’s salad crisper. However, today, despite only using some leftovers, the result was one of the tastiest lunches I’ve had in ages.

With a good chunk of chorizo still left, I added a few fried slices to some finely shredded kale, and chucked in half a tin of chickpeas. My last couple of sticks of celery and the remains of a cucumber also found their way into the salad, while I made a dressing with the olive oil I’d fried the chorizo in (beautifully flavoured by the smoky meat) and some red wine vinegar.

All in all, the perfect combination for a winter salad.

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