Heat the oil and cumin seeds in a wok. Add the chickpeas, salad, salt and sherry and give a good stir, and continue stirring over heat until the liquid has reduced a little.
Transfer to 4 bowls and add the rocket leaves, chicken and asparagus to each.
Garnish each with small pieces of lemon zest.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.