Chickpea and Sausage Salad (Csicseriborsó és Kolbász Saláta)
A hearty salad that blends creamy chickpeas, smoky Hungarian sausage, crisp peppers and a gentle paprika vinaigrette – perfect for a satisfying lunch bowl.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Rinse the soaked chickpeas and place them in a saucepan with fresh water; bring to a boil, then simmer 45‑50 minutes until tender, draining and letting cool.
-
Step 2 of 4
Heat the olive oil in a skillet over medium heat, add the sausage slices and fry 3‑4 minutes until lightly browned; set aside to cool slightly.
-
Step 3 of 4
In a large bowl combine the cooked chickpeas, sausage, diced peppers and onion.
-
Step 4 of 4
Whisk together paprika, vinegar, honey, salt and pepper; drizzle over the salad and toss gently to coat everything evenly.
Notes from the kitchen
If dried chickpeas are unavailable, use a 400 g (14 oz) can, drained and rinsed – reduce cooking time accordingly.
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