Pear Arugula Salad

Serves 2

INGREDIENTS
1 pear - chopped
few handfuls of arugula leaves
1 cup cooked chickpeas
1/2 cucumber - diced
1 thinly sliced fennel (optional)
1/4 cup pine nuts - toasted
hemp seeds to garnish
1/2 cup goat cheese or feta (optional but recommended)

Dressing
3 tbsp Olive Oil
juice 1 lemon
1 tbsp white wine vinegar (or any other vinegar)
1 tsp mustard sauce (dijon or any other kind)
2 tbsp chopped green onions
salt & pepper

PROCESS:

1. Mix all the dressing ingredients in a bowl.
2. Pour some of dressing on the cooked chickpeas and let them sit for a few minutes - marinating the chickpeas in dressing makes them more flavorful but if you are short on time you can totally skip this step.
3. Put the pine nuts in a small pan and toast them on a very low flame.
4. Mix in all the salad ingredients together - arugula+pear+cucumber+fennel+chickpeas and put the rest of the dressing on it and mix well.
5. Garnish with lightly toasted pine nuts, hemp seeds and a little bit of goat cheese.