Lemony walnut chickpea salad with goat's cheese

INGREDIENTS

400 g

tin chickpeas, drained (240g when drained)

1/2

small red onion, thinly sliced (or ¼ larger red onion)

50 g

soft goat's cheese, crumbled

20 g

rocket (arugula), roughly chopped

50 g

walnuts, chopped

2 tbsp

mayonnaise (heaped)

2 tbsp

freshly squeezed lemon juice

Salt

Black pepper