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.
In a large salad bowl, add the chickpeas, leaves, pear and zucchini…