Fill-you-up chickpeas get a zingy hit with lemon and oregano in this super summer salad recipe.
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Ingredients
- 2 x 400g tins chickpeas
- 3 tbsp rapeseed oil
- 2 garlic cloves
- A few fresh oregano sprigs
- 1 lemon
- 200g fresh peas (or frozen peas, defrosted)
- Several large handfuls wild rocket
- 200g hot-smoked salmon
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Method
- Tip the chickpeas and their liquid into a pan and warm through over a low heat. Meanwhile, heat the rapeseed oil in a second pan. Slice the garlic, then gently fry in the oil. Drain the chickpeas, then add to the pan with the oregano. Finely grate in the lemon zest.
- Transfer the contents of the pan to a bowl, then squeeze over the lemon juice and season well. When cooled to room temperature, gently mix in the peas and rocket, then flake in the salmon and serve.
Nutrition
- 351kcals Calories
- 16.9g (2.8g saturated) Fat
- 24.3g Protein
- 26g (2.4g sugars) Carbs
- 10.7g Fibre
- 1.3g Salt
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