This salad involves the use of quite a few ingredients but it's well worth it!
1mediumfennel bulbthinly sliced and mixed with the lemon juice and a drizzle of extra-virgin olive oil
1/2lemon - juice only and olive oil
1tinchickpeasor use 150grams of dried chickpeas soaked overnight
1 1/2 tbspextra-virgin olive oil
1 1/2 tbspwalnut oilOr use more olive oil
1tspEnglish mustard or wholegrain mustard
1/2clovegarlicOr a little garlic paste from a tube.
1/2small red onionvery finely chopped (optional)
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!