Pear, Walnut and Chickpea Summer Salad
Serves 2 as a main or 4 as a side
1 cup cooked chickpeas (canned is fine)
2 endives, leaves washed and separated
1 pear, quartered
4 mini zucchini (with flowers a bonus!)
1/2 lemon, freshly squeezed
Salt and pepper to taste.
4 tbsp good-quality extra virgin olive oil
1/2 cup Australian walnuts
1/4 cup crumbled feta or goats cheese
Thai basil (or straight-up basil) to garnish.
1. In a large salad bowl, add the chickpeas, leaves, pear and zucchini.
2. Toss together with lemon juice, salt, pepper and olive oil.
3. Top with walnuts, crumbled cheese and basil.
4. Enjoy immediately.
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