Official Fruit of the Sea Otter Classic
Medjool Date, Chorizo and Chickpea Salad

Medjool Date, Chorizo and Chickpea Salad


  • 12 Medjool dates, pitted & sliced
  • 1 Cured Chorizo Sausage, 12 inches long, chopped
  • 15 Ounces of Chickpeas, drained and rinsed
  • 1 Lemon, sliced
  • 3 Garlic Cloves, whole
  • Olive oil, for drizzling
  • Salt & Pepper, for seasoning


  1. Add the dates, chorizo, chickpeas, lemon and garlic to a mixing bowl and drizzle with olive oil.  And then lightly sprinkle with salt and pepper for added seasoning before tossing to fully blend the ingredients.
  2. Transfer to a roasting tray lined with parchment paper and bake in a pre-heated 425F oven for 20 min. on the middle rack.
  3. Toss them in the roasting pan and then return to them to the oven to roast for a further 10 minutes, or until golden brown.  *The trick is to warm and crisp the ingredients, depending on the size of your cuts, you may want to cook them for a total of 40 minutes, so keep an eye on them during the second roasting phase.
  4. Once roasted, transfer them to a serving dish and serve with toasted pitta bread and fresh hummus.