This tasty vegetarian salad is made with cumin, oregano and walnuts.
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. When ready tip into a bowl.
In a separate bowl, drain and the chickpeas. 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.
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