The best chorizo sandwich

Smashed chickpeas, peppery rocket & fresh chilli

The best chorizo sandwich

The best chorizo sandwich

Serves Serves 4
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 829 41%
  • Fat 47g 67%
  • Saturates 17.4g 87%
  • Sugars 8.9g 10%
  • Salt 4.39g 73%
  • Protein 43.9g 88%
  • Carbs 60.3g 23%
  • Fibre 7.5g -
Of an adult's reference intake
Tap For Method


  • 1 fresh red chilli
  • 4 ripe plum tomatoes
  • extra virgin olive oil
  • 1 x 400g tin of chickpeas
  • ½ a lemon
  • 3 medium quality iberico chorizo sausages
  • 4 bread rolls
  • 1 handful of wild rocket
Tap For Method

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Tap For Ingredients


  1. Trim and finely slice the chilli (deseed if you like). Deseed and dice the tomatoes, then mix with most of the chilli and a lug of oil. Season with a pinch of sea salt.
  2. Place a pan on a medium-high heat. Drain and rinse the chickpeas, then tip into the pan, stirring until warmed through. Season with salt and black pepper, then finely grate in half the lemon zest, and drizzle over a lug of oil.
  3. Tip the chickpeas into a food processor and pulse until smooth, or mash by hand, then stir in the tomato mixture.
  4. Preheat a griddle pan to high. Slice the chorizo at an angle, about 5mm thick, then griddle for 3 to 5 minutes, or until charred around the edges.
  5. Halve the rolls and fill with the chickpea mixture and grilled chorizo. Add the rocket leaves and sprinkle with the remaining chilli slices, then tuck in.