Chorizo chicken with chickpea and rocket salad

Method

1. Preheat the barbecue. Place a chorizo slice under the skin of each chicken thigh, then season all over. Cook, covered, on the hot barbecue for 25-30 minutes, turning halfway, or until lightly charred and the juices run clear when the meat is pierced with a sharp knife.
2. Meanwhile, tip the chickpeas into a large bowl. Drain the peppers (reserve the oil) and roughly chop. Add to the chickpeas with the rocket.
3. In a small bowl, mix 4 tablespoons of the reserved oil with the lemon juice, then season to taste. Pour over the chickpeas, add the parsley and toss everything together.
4. Serve 2 chorizo chicken thighs per person, with the chickpea and rocket salad and some lemon wedges to squeeze over.