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Ingredients
Ingredients 100 g / 3 ½ oz rocket 1 bunch curly endive, leaves separated 1 red onion, thinly sliced 440 g /14 oz canned chickpeas, drained 4 roma (egg or Italian) tomatoes, quartered 125 g/4 oz feta cheese, roughly chopped 250 g/8 oz black olives 8 marinated artichoke hearts, halved 4 tablespoons pine nuts, toasted balsamic or red wine vinegar freshly ground black pepper

Instructions
Method 1. Arrange rocket, endive, onion, chickpeas, tomatoes, feta cheese, olives, artichokes and pine nuts on a large serving platter. 2. Drizzle balsamic or red wine vinegar over salad and season with black pepper. Cover and chill salad until required. Note: If canned chickpeas are unavailable, use cold cooked chickpeas instead. Serves 4