Serves 4

Ingredients

1 can (15oz / 400g) chickpeas
1 tbsp olive oil
½ tsp smoked paprika
Pinch cayenne pepper
2 bags rocket
1 cucumber, chopped
1 punnet (roughly 300g) cherry tomatoes, quartered
Juice of a lemon
Salt and freshly ground black pepper

Preparation Method

1 Pre-heat the oven to 200°C / 390°F / gas mark 6, and line a baking sheet with baking parchment.
2 Combine the olive oil and spices in a bowl. Wash and dry the chickpeas, then add them to the bowl and make sure they’re evenly coated. Spread out in a single layer on the baking sheet. Bake for around 30 minutes, until golden and crispy – shake the tray after about 15 minutes.
3 Just before they finish cooking, chop the cucumber and tomatoes into small pieces and mix in a bowl with the rocket. Dress with the lemon juice and season with salt and pepper. Divide between four bowls.
4 Share the chickpeas evenly, sprinkling them over the salad into the salad, then serve.