Begin by making the lemon dressing, by combining the olive oil, lemon juice, sea salt and pepper. Whisk thoroughly together.
Put the chickpeas into a small bowl and add the dressing. Thoroughly and gently, mix in the dressing to ensure all the chickpeas are well covered. Leave to one side.
Put the chopped beetroot, finely sliced red onion and finely chopped parsley into the serving dish.
Add the chickpeas and dressing to the salad dish. Give everything a good stir.
Place the thickly sliced goat's cheese on top of the salad.
Sprinkle over the chopped walnuts.
Serve with the rocket tossed over the salad, a drizzle of extra virgin olive oil and a final sprinkling of sea-salt and black pepper, to taste.
Enjoy on its own or as an accompaniment to a fish dish. It goes particularly well with smoked salmon or smoked haddock and some crusty bread to mop up the juices.