Chickpea, goat’s cheese and rocket salad recipe

By Angela Boggiano

Serves 4-6
Takes 15 minutes to make, 1¼ hours to cook, plus overnight soaking
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Rating

This dish is great as a starter, or serve bigger portions for a hearty lunch with crusty bread. Try adding blanched, toasted and chopped hazelnuts to the salad for added crunch.

Chickpea, goat’s cheese and rocket salad

Ingredients

200g dried chickpeas
6 tbsp extra-virgin olive oil
Juice of 1 large lemon
2 ripe plum tomatoes, roughly chopped
Small handful fresh flatleaf parsley, chopped
50g bag wild rocket
150g mild, creamy goat’s cheese, crumbled

Method

1. Put the chickpeas in a bowl of cold water and leave to soak overnight.
2. Drain the chickpeas, place in a pan and cover with fresh water. Bring to the boil and simmer rapidly, partially covered, for 1 hour or until very tender. Drain well and place in a large bowl. While warm, pour over the oil and lemon juice and season. Cool.
3. Toss the tomatoes, parsley and rocket with the chickpeas. Divide among plates and crumble over the goat’s cheese to serve.