This salad features spinach and pear but the star ingredient is chickpeas. The chickpea salads fill you up more than just a regular salad. It is fresh, filling and simply fantastic as a summer lunch. If you prepare this salad I’m sure you won’t need anything else.

Ingredients

• 1 large pear
• 1 large red onion
• 1 can (400 g) chickpeas
• 200 g young spinach leaves
• 2 sprigs of thyme
• Olive oil
• Lemon juice
• 1 tsp zeera seed
• Salt
• Freshly ground black pepper

Preparation

1. Put pear into a saucepan, pour cold water and bring to a boil. Cook for 15 minutes. Take out and cool a little. Cut into quarters, remove the core, cut pear into slices or cubes.
2. Peel onions and slice thinly. Remove thyme leaves from stems.
3. Press chickpeas slightly with a pestle.
4. Spread spinach on a plate.
5. In a large frying pan, heat 3-4 tablespoons of olive oil. Add salt and fry onion and pear on high heat for 2 minutes. Take them out with a slotted spoon and put on the plate.
6. In the same pan, fry chickpeas, zeera seeds and thyme for 1–2 minutes. Stir. Transfer to the plate.
7. Pour lemon juice over salad. Sprinkle with salt and pepper. Serve.