Chickpea, goat’s cheese and rocket salad
- Published: 30 Apr 09
- Updated: 18 Mar 24
A delicious and healthy vegetarian chickpea, goat’s cheese and rocket salad. Try adding blanched, toasted and chopped hazelnuts to the salad for added crunch.
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Serves 6 as a starter
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Hands on time 15 min, on the hob 1 hour 15 min, plus overnight soaking
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Ingredients
- 200g dried chickpeas
- 6 tbsp extra-virgin olive oil
- Juice 1 large lemon
- 2 ripe plum tomatoes, roughly chopped
- Small handful fresh flatleaf parsley, chopped
- 50g wild rocket
- 150g mild, creamy goat’s cheese, crumbled
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Method
- Put the chickpeas in a bowl of cold water and leave to soak overnight.
- 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.
- Toss the tomatoes, parsley and rocket with the chickpeas. Divide among plates and crumble over the goat’s cheese to serve.
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- Recipe from May 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 522kcals
- Fat
- 37g fat (10g saturated)
- Protein
- 20.9g protein
- Carbohydrates
- 28g carbs (4g sugars)
- Salt
- 0.6g
delicious. tips
Use good quality tinned chickpeas, drained and rinsed well, and quickly warmed in a pan if you don’t have time to soak overnight.
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