Lemon and oregano chickpeas with salmon, peas and rocket recipe
Zesty lemon and oregano chickpeas paired with salmon, peas, and rocket for a fresh summer salad. Serves 4 | Easy to make.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
- Plate
Ingredients
- 2 x 400g tins chickpeas
- 3 tbsp rapeseed oil
- 2 garlic cloves
- A few fresh oregano sprigs
- 1 lemon
- 200g fresh peas (or frozen peas, defrosted)
- Several large handfuls wild rocket
- 200g hot-smoked salmon
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