Chickpea salad with broccoli and goat's cheese
“Its best if allowed to sit a little before you eat it and even better served when the chickpeas are still a little warm.”
- 2 cups cooked chickpeas or 1 x 440g tin chickpeas, rinsed and drained
- 2 tbsp extra-virgin olive oil
- 2 tbsp flaked almonds (optional)
- Salt
- 1 head broccoli, cut into tiny florets and stalk peeled and cut into small piecesFinely grated zest and juice of 1 lemon
- 2 tbsp torn min
- t¼ cup marinated goat's cheese
- Sea salt and freshly ground black pepper
- Long-handled brass skimmer or slotted spoon
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Method
Put chickpeas in a serving bowl. If using the almonds, heat a small amount of the oil in a frying pan over medium heat and fry almonds until golden.
Tip on to a paper towel-lined plate to drain. Bring a large saucepan of lightly salted water to the boil, then cook broccoli florets and stalks for one minute only. Quickly transfer to a colander with a brass skimmer or slotted spoon to drain, then add to chickpeas.
Add lemon zest and juice, mint, goat's cheese and olive oil to chickpeas and season to taste with salt and pepper.
Mix gently but well. Scatter with fried almonds, if using, and serve.
Serves 4
