Okay Cousin Bonnie, here is the salad recipe you asked for…it was yummy!

Lemony Chickpea, Tomato and Goat Cheese Salad

Recipe by Michela Chiappa from Michela’s Tuscan Kitchen

Ingredients –

600g ripe tomatoes (I just drained a can of diced tomatoes)

 1 small bunch fresh basil

 extra virgin olive oil

sea salt and freshly ground black pepper

small handful walnuts

½ jar good quality chickpeas (about 300g)

pinch of dried cumin

1 teaspoon dried oregano

1 lemon

2 good handfuls of arugula

1 small round of crumbly, soft goat’s cheese

1. Roughly chop the tomatoes and add to a serving bowl. Rip in most if the basil leaves, keep the baby leaves to one side. Drizzle over a little extra virgin olive oil and season with black pepper and salt.
2. Place a small frying pan on a low heat, add the walnut halves and cook for 5 minutes until toasted and smelling delicious. When ready tip into a bowl.
3. In a separate bowl, drain and the chickpeas. Add the cumin, oregano, lemon zest and half the juice and a drizzle of oil. Toss together with a good pinch of salt and pepper. Add the chickpeas to the tomatoes and toss together. Add the arugula and crumble over the goat’s cheese and walnuts.