Chickpea & goat's cheese salad
2 can(s), large, drained, drained, rinsed
400 g, halved
1 tablespoons, extra virgin
1 zest(s) of 1
Lemon Juice, Fresh
1 teaspoons, level
150 g, roughly chopped
- Put the chickpeas in a large serving bowl with the cherry tomatoes and rocket.
- Whisk together the oil, lemon zest, lemon juice and oregano. Pour over the salad and toss to dress, then season to taste.
- Toss through the goat’s cheese, then serve.