Cook the soaked then drained chickpeas in lots of water for an hour to 2 hours until soft, then drain. If using tinned, drain and rise. Arrange the chickpeas over the rocket leaves, the thinly sliced fennel with the oil and lemon juice, then scatter on the walnuts and olives.
To make the dressing combine all the other ingredients together and whisk until well combined. Drizzle over the layered salad. Enjoy!