Warm chickpea & rocket salad


This is a very easy and very tasty lunch for two which, like many of Lois’ recipes, relies upon finding and using good quality ingredients: fresh rocket, good extra virgin olive oil, New Zealand garlic, and chickpeas. Each ingredient is carefully handled to result in an elegant lunch for two to be served with some fresh baguette.

Warm chickpea and rocket salad (Lois Daish, Listener, June 7 2003).

A can of chickpeas or 250g home-cooked chickpeas

Sprig of fresh rosemary (optional)

4 tablespoons extra virgin olive oil

1-2 cloves garlic, thinly sliced

2 tablespoons red wine vinegar

sea salt and freshly ground black pepper

2 handfuls rocket leaves

extra virgin olive oil to finish

Bring a medium-sized pot of water to the boil and add some salt and a sprig of rosemary. Add the chickpeas and simmer for a few minutes and then drain. Heat the olive oil gently in a frying pan and add the garlic. Stir briefly and then add the chickpeas and continue cooking for a few minutes. Take the pan off the heat and add the vinegar, salt and pepper. Put the rocket leaves in a bowl and tip over the chickpeas. Drizzle with more olive oil and gently combine the greens and beans. Divide between two bowls and serve with some bread on the side.


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