Moroccan tomato and chickpea salad

Detailed step-by-step description of how to cook the dish "Moroccan tomato and chickpea salad". Try it by all means

Recipe «Moroccan tomato and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 400g cans chickpeas, drained, rinsed, 2 1/2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Moroccan seasoning, 1 tsp caster sugar , 3 large tomatoes, diced, 1/2 small red onion, halved, thinly sliced, 50g baby rocket .

Ingredients:

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

Instructions

1. 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.
2. Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
3. Place chickpeas in a large bowl. Add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.