4 Servings
Place the mini capsicum in a colander and rinse under cold running water to remove the seeds.
Heat half the oil in a large frying pan over medium-high heat. Add the chorizo and capsicum. Cook, stirring occasionally, for 3 minutes or until golden. Add the chickpeas and cumin. Cook for a further 3 minutes or until aromatic and combined.
Squeeze over the juice of 1 lemon half and drizzle over the honey. Stir to combine then remove from heat. Cut the remaining lemon half into wedges.
Arrange half the rocket on a serving platter. Top with the chickpea mixture and remaining rocket. Drizzle over the remaining oil. Sprinkle with almonds and serve with lemon wedges.
