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Chickpea, tomato and goat's cheese salad

This chickpea, tomato and goat's cheese salad is super-easy to put together - no cooking required. But it can be transformed into a warm salad if you blanch the chickpeas for a couple of minutes -  this version is a lovely side dish with grilled or fried meat. Otherwise serve the salad with flatbread for an easy lunch or supper.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin chickpeas 400g
  • 4 Tbsp olive oil
  • Freshly squeezed juice of 1 lemon
  • 1 handful of cherry tomatoes
  • 1 handful of parsley chopped
  • 50 g rocket salad
  • 100 g soft goat cheese

Method
 

  1. Drain the chickpeas and put them in a large mixing bowl.
  2. Cut the cherry tomatoes in half, add to the chickpeas.
  3. Add the rocket and parsley. Mix the oil with the lemon juice, pour over the salad. Toss well.
  4. Serve with goat's cheese scattered on top.