Pear, Walnut and Chickpea Summer Salad

Yields2 ServingsPrep Time15 mins

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

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

Toss together with lemon juice, salt, pepper and olive oil.

Top with walnuts, crumbled cheese and basil.

Enjoy immediately.

Recipe by The Fit Foodie’s Sally O’Neil

Nutrition Facts

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