Sausages and Chickpea Salad on Tortillas. Give barbecue snags a spicy tomato kick for a casual summer meal, then jazz them up with a chickpea salad on tortillas for a Mexican lunch with a twist the next day.
Serves 4
1 small red onion,
finely chopped
400g can chickpeas, drained,
rinsed, roughly chopped
200g tomato medley mix,
halved or quartered
(depending on size)
1 lemon, finely grated rind
and 1 tbsp juice
8 leftover sausages,
sliced diagonally
2 cobs of corn
olive oil cooking spray
8 tortillas (purchased)
300ml sour cream
3 chargrilled red capsicum
(purchased), to serve
coriander leaves, to serve
1 cup tomato sauce, to serve
1 Combine onion, chickpeas, tomatoes, lemon rind and juice in a bowl. Heat a barbecue grill or chargrill pan over a medium-high heat. Add leftover sausage and cook for 1 minute on each side or until charred. Transfer to a plate.
2 Spray the cobs of corn with olive oil cooking spray, and cook on grill for 5 minutes, or until charred all over. Transfer to a chopping board. Cut kernels from cob. Spray tortillas with olive oil cooking spray and char.
3 Place tortillas onto serving plates. Spread with sour cream. Top with the chickpea salad, sausages, corn, capsicum and coriander. Serve with tomato sauce on the side.
