• Preheat the oven to 180℃/360℉ or heat your air fryer.
• Rinse the chickpeas
  240 g tin chickpeas
• Chop the tomatoes in half
  20 cherry tomatoes
• Whisk together the oil and harissa.
  1 Tbs olive oil, 2 teaspoon harissa
• Put the tomatoes and chickpeas onto a baking sheet or a dish that can go in the airfryer and swish around so it's all covered in the harissa oil dressing, making sure everything is in a single layer. Sprinkle over sea salt.
  salt
• Put in the oven for 30 minutes, turning at around 15 mins OR air fry for 20 mins
• Remove from the oven when the tomatoes are jammy and starting to get a little dried & the chickpeas have started to crisp but are still tender in the middle.
• Toast the nuts in a dry frying pan until fragrant and chop roughly.
  2 tablespoon pecans
• Leave to cool for 5-10 mins

For the dressing

• Add the fresh lemon juice, oil, salt and sweetener to a jar and shake or mix thoroughly. Add more salt/sugar to taste.
  30 ml lemon juice, 15 ml extra virgin olive oil, ½ teaspoon flakey sea salt, ½ teaspoon date syrup

To Serve

• Swirl a little dressing onto a salad dish, then add the rocket or leaves in a pile.
  60 g Rocket / arugula
• Spoon the chickpea and tomato harissa mixture over the top.
• Drizzle over more dressing, sprinkle over the toasted nuts and any extra herbs.