This tasty vegetarian salad is made with cumin, oregano and walnuts. 


  • 600g ripe tomatoes

  • 1 small bunch fresh basil

  • extra virgin olive oil

  • sea salt and freshly ground black pepper

  • small handful walnuts

  • 1/2 jar good quality chickpeas (about 300g)

  • pinch of dried cumin

  • 1 teaspoon dried oregano

  • 1 lemon

  • 2 good handfuls of rocket

  • 1 small round of crumbly, soft goat's cheese


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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