400 gmcanned chickpeas, drained and rinsed4zucchini flowers, thickly sliced lengthways4yellow squash, thinly sliced widthways2radishes, thinly sliced widthways1carrot, thinly sliced widthways1green zucchini, thinly sliced widthways½Spanish onion, thinly sliced1½ cups (loosely packed) organic nasturtium leaves and flowers (see note)Lemon and marjoram dressing160 ml (2/3 cup)extra-virgin olive oil80 ml (1/3 cup)lemon juice1 tbspmarjoram leaves
For lemon and marjoram dressing, whisk olive oil and lemon juice in a bowl, add marjoram and season to taste with sea salt and freshly ground black pepper. Set aside.
Combine ingredients except nasturtium leaves and flowers in a bowl, add dressing and season to taste. Stand for 5 minutes for flavours to infuse, then serve scattered with nasturtium leaves and flowers.
Note Nasturtium leaves and flowers are available from garden centres or specialty growers, such as Darling Mills, (02) 9655 1339. If unavailable, substitute with snow pea leaves.