rocket and chickpea salad

Serves: 4

Ingredients:
1 small red onion, very finely sliced
1 lemon, juiced
2 x 60g bags wild rocket
50g walnut halves, toasted
2 garlic cloves, crushed
50ml extra-virgin olive oil
30g pack fresh basil
30g grated pecorino
2 x 400g tins chickpeas, drained
1 large cucumber, finely sliced
2 x 220g packs cherry tomatoes, halved

Method:
toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. set aside for 5 mins, stirring now and then. the onion will soften and turn pink.
meanwhile, blitz 60g rocket in a small food processor with the toasted walnuts, garlic, oil, half the basil and 2 tbsp water. pulse to create a textured paste. stir in the cheese; season.
spoon half the pesto into a bowl (set aside the rest for another recipe) and stir in 1 tbsp water and the remaining lemon juice.
toss 60g rocket with the onion and lemon juice, chickpeas, cucumber and tomatoes in a large bowl. add the dressing and the remaining basil leaves. gently toss together, then divide between 6 serving plates.