Chicken sausage cooks quickly on the grill to make an easy and delicious weeknight meal. We placed the chicken sausage on a bun and topped it with a chickpea salsa that’s a vibrant mix of flavors that includes chickpea, pimiento, paprika, red onion, sherry vinegar and oregano. The chickpea salsa can be made ahead.
Serving size: 1 sausage sandwich
6 Points®
- Total time: 15 min
- Prep: 10 min
- Cook: 5 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Cooking spray: 4 sprays
- Canned pimento: 3 oz, chopped, drained
- Canned chickpeas (low sodium): ⅓ cup(s), rinsed and coarsely chopped
- Red onion: 1 Tbsp, minced, finely chopped
- Sherry vinegar: 2 tsp
- Dried oregano: ½ tsp
- Paprika: ½ tsp, mild smoked variety
- Cooked chicken sausage: 12 oz, 4 (3-oz) sausages, chorizo or spicy chicken flavor
- Reduced calorie hot dog bun: 4 item(s), whole-grain variety
Instructions
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, mix pimientos, chickpeas, onion, vinegar, oregano, and paprika for salsa.
- Grill sausages, turning occasionally, until charred in spots and heated through, about 5 minutes. Grill buns, cut-side down, until lightly toasted, about 1 minute. Arrange sausages in buns and top each with 21⁄2 tbsp chickpea salsa.
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