Amazing Chickpea And Vegetable Throw-Together Salad

• 5-1/3 ounces, weight Brussels Sprouts
• 3-5/8 ounces, weight Green Beans
• 1 whole Red Onion
• 1/2 pounds, 7/8 ounces, weight Canned Chickpeas
• 3 sticks Fresh Thyme
• 1 clove Garlic
• 6 leaves Lettuce
• 2 whole Tomatoes
• 1 whole Cucumber
• 10 whole Black Olives
• 1 whole Red Bell Pepper
• 2 Tablespoons Olive Oil, Plus More To Cook Onions
• 2 Tablespoons Lemon Juice, Divided
• Salt And Pepper
• 1 dash Paprika Powder
• 1 dash Cayenne Pepper
• 3 Tablespoons Yoghurt
• 1 dash Grated Nutmeg
• 5 slices Chorizo

1. Clean the Brussels sprouts and the green beans and cook them for about 10 minutes in salted water.
2. Chop half of the red onion and glaze them with a little olive oil in a saucepan for about 2 minutes. Add the chickpeas and the fresh thyme and turn the heat low. Press the garlic into the pan and stir. Let it simmer for about 5 minutes.
3. Slice the lettuce leaves, tomatoes, cucumber, olives and red bell pepper and put it all on a plate or in a bowl. Add the olive and half of the lemon juice and mix it all together. Season with some salt and pepper.
4. Add the paprika and cayenne to the chickpeas. Turn the heat of. Add the yoghurt and stir it all together. Season with a little salt.
5. When the vegetables are cooked, drain the water and add them to the salad. Throw the rest of the lemon juice and the nutmeg on top.
6. Fry the chorizo in a pan on medium heat for about 2 minutes or untill they're crispy. Cut the slices in half.
7. Add the chickpea mixture to the salad and put the chorizzo slices on top.

brussels, red onion, chickpeas, thyme, clove garlic, leaves lettuce, tomatoes, cucumber, black olives, red bell pepper, olive oil, lemon juice, salt, paprika powder, cayenne pepper, yoghurt, nutmeg, chorizo

Taken from tastykitchen.com/recipes/salads/amazing-chickpea-and-vegetable-throw-together-salad/ (may not work)