Moroccan tomato and chickpea salad

Try this wonderful Moroccan summer salad dish with tomato and chickpea.

Ingredients - serves 4

• 2 x 400g cans chickpeas, drained, rinsed
• 2 1/2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Moroccan seasoning
• 1 teaspoon caster sugar
• 3 large tomatoes, diced
• 1/2 small red onion, halved, thinly sliced
• 50g baby rocket

• Preheat oven to 200°C. Combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes or until golden. Set aside to cool.
• Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
• Place chickpeas in a large bowl. Add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.