Takes 10 minutes to make and 25-30 minutes to barbecue

Ingredients
8 thin slices chorizo
8 chicken thighs with skin
2 x 410g cans chickpeas, drained and rinsed
About 280g jar roasted mixed peppers in oil
50g wild rocket
1 tbsp lemon juice, plus lemon wedges to serve
Handful chopped fresh parsley

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