Chick Pea Salad with Lemon, Parmigiano and Marcangelo Smoked Chicken Sausage

Time & Servings
4 servings
25 min ready time =
25 min cooking
Ingredients
  • 1 pkg (375 g) Marcangelo Mango and Jalapeno Gourmet Smoked Chicken Sausages 5736
    Marcangelo Sausages Pork Italian Mild Gluten Free (5PK) 500G
    $6.20 • Ea
  • 1 can (19 oz/540 mL) chickpeas 5737
  • 1 cup cooked snow peas 5738
    Peas Snow 200G
    $4.63 • Ea
  • 1/3 cup chopped sweet yellow pepper 5739
    Pepper Bell Yellow Organic 1EA
    $3.04 • Ea
  • 2 tbsp each chopped fresh basil and parsley 5740
    Compliments Organic Basil 28G
    $2.81 • Ea
    Show alternatives
  • 2 tsp finely grated lemon zest 5741
    Lemons 1EA
    $1.12 • Ea
  • 3 tbsp fresh lemon juice 5742
  • 2 tbsp olive oil 5743
  • 1 clove garlic, minced 5744
    Garlic 1EA
    $0.90 • Ea
  • 1/4 cup grated Parmesan cheese 5745
    Kraft Cheese Parmesan Shaved 141G
    $7.33 • Ea
  • 1 Salt and pepper 5746
Directions
  1. Grill Marcangelo sausages, over medium heat, turning occasionally, until heated, 8 to 10 minutes.
  2. Meanwhile, drain and rinse chickpeas. Combine in serving bowl with snow peas, pepper, basil, and parsley. Slice sausages and add to mixture.
  3. In a separate bowl, whisk together lemon zest and juice, olive oil and garlic. Pour vinaigrette over chick pea/sausage mixture, tossing gently until well coated. Stir in Parmesan cheese. Season to taste with salt and pepper. Serve at room temperature.

Tips


• Cook the snow peas in about 2 inches of boiling water for 2 to 3 minutes. Drain and rinse under cold running water to prevent them from cooking any longer. Sugar snap peas will also work well here as will broccoli florets.

• In general, 1 regular sized lemon will yield about 4 tablespoons of lemon juice.