Lemon and oregano chickpeas with salmon, peas and rocket

Lemon and oregano chickpeas with salmon, peas and rocket
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Fill-you-up chickpeas get a zingy hit with lemon and oregano in this super summer salad recipe.

Nutrition: per serving

Calories
351kcals
Fat
16.9g (2.8g saturated)
Protein
24.3g
Carbohydrates
26g (2.4g sugars)
Fibre
10.7g
Salt
1.3g
Calories
351kcals
Fat
16.9g (2.8g saturated)
Protein
24.3g
Carbohydrates
26g (2.4g sugars)
Fibre
10.7g
Salt
1.3g

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

Method

  1. 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.
  2. 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.

delicious. tips

  1. 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.

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