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
Ingredients
600g ripe tomatoes
1 small bunch fresh basil
1 lemon
2 good handfuls of rocket
1 small round of crumbly, soft goat cheese
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.
Ingredients
600g ripe tomatoes
1 small bunch fresh basil
1 lemon
2 good handfuls of rocket
1 small round of crumbly, soft goat cheese
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
