Lemon Chickpea Tomato Goat Cheese Salad

This Lemon Chickpea Tomato Goat Cheese salad is a tasty vegetarian dish made with cumin, oregano and walnuts. This recipe aired on Michela’s Tuscan Kitchen

Prep: 15 mins

Cooking: 5 mins

Difficulty: easy

Serves: 4

Ingredients

To buy:

600g ripe tomatoes

1 small bunch fresh basil

1 lemon

2 good handfuls of rocket

1 small round of crumbly, soft goat cheese

Store-cupboard essentials:

extra virgin olive oil

sea salt and freshly ground black pepper

small handful walnuts

½ jar good quality chickpeas (about 300g)

pinch of dried cumin

1 teaspoon dried oregano

METHOD

ROUGHLY chop the tomatoes and add to a serving bowl. Rip in most if the basil leaves, keep the baby leaves to one side.

DRIZZLE over a little extra virgin olive oil and season with black pepper and salt.

PLACE a small frying pan on a low heat, add the walnut halves and cook for 5 minutes until toasted and smelling delicious. Leave to rest to the side.

DRAIN the chickpeas and add to a separate bowl.

ADD the cumin, oregano, lemon zest and half the juice and a drizzle of oil.

TOSS together with a good pinch of salt and pepper.

ADD the chickpeas to the tomatoes and toss together.

ADD the rocket and crumble over the goat’s cheese and walnuts.

Prep: 15 mins

Cooking: 5 mins

Difficulty: easy

Serves: 4

Ingredients

To buy:

600g ripe tomatoes

1 small bunch fresh basil

1 lemon

2 good handfuls of rocket

1 small round of crumbly, soft goat cheese

Store-cupboard essentials:

extra virgin olive oil

sea salt and freshly ground black pepper

small handful walnuts

½ jar good quality chickpeas (about 300g)

pinch of dried cumin

1 teaspoon dried oregano

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