Chickpea, goat’s cheese and rocket salad

Name: Chickpea, goat’s cheese and rocket salad
Yield: Serves 6 as a starter
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

Easy
May 2009

Easy
May 2009

Serves 6 as a starter
Hands on time 15 min, on the hob 1 hour 15 min, plus overnight soaking

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.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 522kcals
Fat: 37g fat (10g saturated)
Protein: 20.9g protein
Carbohydrates: 28g carbs (4g sugars)
Salt: 0.6g

Nutrition: per serving

Calories: 522kcals
Fat: 37g fat (10g saturated)
Protein: 20.9g protein
Carbohydrates: 28g carbs (4g sugars)
Salt: 0.6g

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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

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

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.

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.