A wholesome, fresh and tasty salad that makes a lovely lunch or accompaniment to a main meal. The herbs, leaves and broccoli bring it to life, and you can use any mixture of greens that you like – it’s fun to mix it up. 
300 g cooked chickpeas
small bunch purple sprouting broccoli
big bunch of herbs roughly chopped and leaves including any of the following: fennel, mint, parsley, lambs lettuce, rocket, raddichio, sorrel
1 carrot, finely sliced into matchsticks
1 stick of celery, sliced
1 preserved lemon, finely chopped
60 ml extra virgin olive oil
20 ml cider vinegar
salt
pepper
1 tsp honey
juice of 1 lemon
1. Steam the broccoli in a pan with very little water and the lid on for 30 seconds, drain and plunge into ice cold water immediately.
2. Make the dressing with the oil, vinegar, honey, lemon and season to taste with salt and pepper.
3. Combine all the ingredients in a large bowl and serve.
