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Lemony walnut chickpea salad with goat’s cheese

Lemony walnut chickpea salad with goat's cheese

I’m back on dry land, hurrah! However I now go by the name ‘captain’ (or just cap’n to those who know me well) and I smoke a pipe. I’ve also been trying to grow a beard, but so far no luck.

With minimal cooking facilities on the boat (an oven that barely worked, and about six inches of worktop), we were forced to be a bit creative, or resort to cheese sandwiches three times a day for a week. As much as I love cheese, even that doesn’t appeal to me. So instead, I made a chickpea sandwich filling that vaguely resembled the one I posted last year. And I guess I’m now on a bit of a chickpea salad kick, because it’s only taken me two days to make another version – this time a lemony walnut chickpea salad with goat’s cheese, red onion and rocket (that’s arugula to some of you, and ‘that frilly green stuff’ to others).

Lemony walnut chickpea salad with goat's cheese

This salad / sandwich filling has a little bit of everything – sweetness, tanginess, crunchiness, pepperiness (are these even words?), and it all goes together perfectly. Just a couple of tablespoons of mayonnaise holds it all together nicely, but if you’re one of those (weird) mayonnaise haters, you could always experiment with using yoghurt or sour cream instead. I served mine stuffed inside a pitta bread, but you could have it plain or with salad leaves if you prefer. It’d pack up nicely into a lunch box too.

Lemony walnut chickpea salad with goat's cheese

A quick question: does anyone here soak and cook their own chickpeas? It seems like an awful lot of hassle to me so I’ve only ever used tinned chickpeas, but I wonder if I should give the dried ones a go. Do they actually taste much different / better? I’m pretty sure I won’t be able to convince myself to do it unless they’re significantly better…

Anyway, enjoy the recipe!

Lemony walnut chickpea salad with goat’s cheese
Recipe Type: Light lunch
Author: Becca @ Amuse Your Bouche
Prep time:
Total time:
Serves: 2
  • 400g tin chickpeas, drained (240g when drained)
  • 1/2 small red onion, thinly sliced (or 1/4 larger red onion)
  • 50g soft goat’s cheese, crumbled
  • 20g rocket (arugula), roughly chopped
  • 50g walnuts, chopped
  • 2tbsp mayonnaise (heaped)
  • 2tbsp freshly squeezed lemon juice
  • Salt
  • Black pepper
  1. Combine all ingredients in a large bowl, and mix well. Season to taste. Serve on bread, in a pitta pocket, or with salad.


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