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
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.