Chickpea, Walnut and Rocket Salad
- 1 sliced red onion
- 1 lemon, juice only
- 120g wild rocket
- 50g toasted walnut halves
- 2 crushed garlic cloves
- 50ml olive oil
- 30g basil
- 30g pecorino, grated
- 800g tinned chickpeas, drained
- 1 sliced cucumber
- 450g cherry tomatoes, halved
- Toss the onion with half the lemon juice and a pinch of salt in a bowl, and set aside. Meanwhile, blitz 60g of rocket with the walnuts, garlic, oil, half the basil and 2 tbsp of water until you get a textured pesto. Stir in the cheese and season well.
- Toss 60g rocket with the lightly pickled onion, chickpeas, tomatoes and cucumber in a large bowl. Add the pesto and remaining basil, then mix to combine before serving.
20 mins
6 serving