Lemon and oregano chickpeas with salmon, peas and rocket
- July 2014
- Serves 4
- Hands-on time 20 min
Fill-you-up chickpeas get a zingy hit with lemon and oregano in this super summer salad recipe.
- 16.9g (2.8g saturated)
- 26g (2.4g sugars)
Warming the chickpeas first makes them more tender and helps them absorb the flavours of the dressing.
To vary the recipe another time, cook and cool basmati rice, then stir through instead of the chickpeas.
Rate & review
Or, how about...?
Fennel and smoked salmon salad with sourdough croutons
This quick and easy fennel and smoked salmon salad with sourdough croutons is substantial enough...