4 Serving's | prep Time 20 min | Cook time 10 minutes |
- 1 asian pear cut into either cubes or slices
- ½ of a large ripe melon or 1 whole small melon cut into cubes
- 1 bunch of spigarello, sliced
- 1 can chickpeas
- sprigs of mint
- 1-2 lemons
- 1/4 cup Olive oil
- Salt and pepper
Prepare asian pear and melon. Set aside.
Rinse and pick stems off of spigarello and thinly slice.
In a sauce pan heat up olive oil and add rinsed chickpeas, cook until warmed through about 8-10 minutes.
For the dressing squeeze lemon juice into a small jar or bowl, whisk in the olive oil and sprinkle a dash of salt and pepper. If using a bowl whisk with a fork to mix. If using a small jar shake ingredients together.
To serve toss chickpeas and spigarello together then add asian pear, melon and fennel
Sprinkle over desired amount of mint and dress with the lemon dressing.