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Sausage and chickpea salad

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 500g pkt Coles Finest Italian Pork Sausages
  • 400g can chickpeas, rinsed, drained
  • 350g mixed medley tomatoes, halved
  • 2 x 60g pkts Coles Australian Baby Rocket
  • 190g jar basil pesto

Method

  • 1
    Heat a barbecue grill or chargrill on medium. Cook the sausages, turning occasionally, for 8-10 mins or until golden and cooked through. Set aside to cool slightly. Thickly slice diagonally.
  • 2
    Combine the sausage, chickpeas, tomato, rocket and half the pesto in a large bowl. Arrange on a serving platter. Drizzle with remaining pesto.

Source: taste.com.au

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