Lemony chickpea salad with pecans and goat’s cheese

400g tin chickpeas, drained (240g when drained

½ small red onion, thinly sliced (or ¼ larger red onion)

50g soft goat’s cheese, crumbled

20g rocket (arugula), roughly chopped

50g pecans, chopped

2tbsp freshly squeezed lemon juice

Salt

Black pepper

Combine the chickpeas with the sliced onions and the lemon juice. Arrange rocket leaves on a plate, cover with the chickpeas. Top the salad with the crumbled goat's cheese and the pecans. Season to taste.