Mix olive oil, rosemary, garlic, lemon
juice and zest in a large bowl. Add pork,
turn to coat and season well. If you have
time marinate in the fridge for 30 mins.
Heat a large non-stick frying pan. Lift
the pork out of the marinade, shaking off
any excess and reserving the marinade
for later. Cook the pork in the pan for
3-4 mins each side or until cooked through.
Rest on a plate while you make the salad.
Pour the reserved marinade into the
pan with the onion. Cook for 1 min over
a high heat before adding the vinegar,
plus 3 tbsp water. Bubble down for 1 min,
until the onion has softened a little and
the dressing thickened slightly. Stir through
chickpeas, some salt and pepper and any
of the resting juices from the pork. Put
salad leaves into a bowl, tip in the pan
contents and gently toss, before eating
immediately with the pork.