Lemon and oregano chickpeas with salmon, peas and rocket

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.