For the orange dressing
100ml orange juice
60ml rapeseed oil
1 tbsp chopped chives
2 tsp honey or to taste
½ red chilli, finely chopped
For the roasted chickpeas
250g cooked chickpeas
2 tbsp rapeseed oil
1 tsp ground cumin
½ tsp ground coriander
¼ tsp smoked paprika
1 tsp za’atar spice blend
100g rocket leaves, including a few sprigs of mint, dill or fennel and flat leaf parsley
50g sundried tomatoes, sliced
70g ready to eat dates, diced
8 cherry tomatoes, halved
60g feta cheese, crumbled
Salt and freshly ground black pepper
For the dressing, place all the ingredients into a jar, seal with a lid and shake well. Taste to check the seasoning as you may need a little more honey, salt or pepper.
For the chickpeas, preheat the oven to 200°C/fan 180°C/gas 6. Line a roasting tray with parchment.
Place the chickpeas in a bowl, add the oil and all the spices. Season with a little salt. Toss well and spoon out onto the parchment, spreading them out. Roast for 16 to 18 minutes checking that they do not burn, shake the tray. Once golden, set aside to cool.
To assemble the salad, place the rocket with the herbs into a bowl. Spoon over a little dressing. Transfer this to a serving bowl.
Combine the chickpeas, (retain 2 tablespoons for the top), sundried tomatoes, dates and cherry tomato halves together, mix lightly.
Spoon over the top of the rocket leaves, add a little more dressing on top.
Crumble the feta over the top and sprinkle over the 2 tbsp of roasted chickpeas that you retained.
Serve the extra dressing separately.