Chickpea, goat’s cheese and rocket salad

Name: Chickpea, goat’s cheese and rocket salad
Yield: Serves 6 as a starter
Ingredients: 200g dried chickpeas; 6 tbsp extra-virgin olive oil; Juice 1 large lemon; 2 ripe plum tomatoes, roughly chopped; Small handful fresh flatleaf parsley, chopped; 50g wild rocket; 150g mild, creamy goat’s cheese, crumbled

Published: 30 Apr 09
Updated: 18 Mar 24

Test kitchen approved

A delicious and healthy vegetarian chickpea, goat’s cheese and rocket salad. Try adding blanched, toasted and chopped hazelnuts to the salad for added crunch.

Serves 6 as a starter
Hands on time 15 min, on the hob 1 hour 15 min, plus overnight soaking

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Ingredients

200g dried chickpeas
6 tbsp extra-virgin olive oil
Juice 1 large lemon
2 ripe plum tomatoes, roughly chopped
Small handful fresh flatleaf parsley, chopped
50g wild rocket
150g mild, creamy goat’s cheese, crumbled

Method

Put the chickpeas in a bowl of cold water and leave to soak overnight.
Drain the chickpeas, place in a pan and cover with fresh water. Bring to the boil and simmer rapidly, partially covered, for 1 hour or until very tender. Drain well and place in a large bowl. While warm, pour over the oil and lemon juice and season. Cool.
Toss the tomatoes, parsley and rocket with the chickpeas. Divide among plates and crumble over the goat’s cheese to serve.

Recipe from May 2009 Issue

Nutrition

Nutrition: per serving

Calories: 522kcals
Fat: 37g fat (10g saturated)
Protein: 20.9g protein
Carbohydrates: 28g carbs (4g sugars)
Salt: 0.6g

delicious. tips

Use good quality tinned chickpeas, drained and rinsed well, and quickly warmed in a pan if you don’t have time to soak overnight.

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Chickpea, goat’s cheese and rocket salad

Ingredients

Method

Nutrition

delicious. tips

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