Ingredients
1 cup cooked chickpeas (canned is fine)
2 endives, leaves washed and separated
1 pear, quartered
4 mini zucchini (with flowers a bonus!)
½ lemon, freshly squeezed
Salt and pepper to taste.
4 tbsp good - quality extra virgin oliv e oil
½ cup Australian walnuts
¼ cup crumbled feta or goats cheese
Thai basil (or straight - up basil) to garnish
Method
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.
Recipe by The Fit Foodie’s Sally O’Neil
Ingredients
1 cup cooked chickpeas (canned is fine)
2 endives, leaves washed and separated
1 pear, quartered
4 mini zucchini (with flowers a bonus!)
½ lemon, freshly squeezed
Salt and pepper to taste.
4 tbsp good - quality extra virgin oliv e oil
½ cup Australian walnuts
¼ cup crumbled feta or goats cheese
Thai basil (or straight - up basil) to garnish
Directions
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.
Recipe by The Fit Foodie’s Sally O’Neil
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