Chickpea, goat’s cheese and rocket salad

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.