Add a glug of GOYA Organics Extra Virgin Olive Oil to a pan and when it’s hot, add the walnuts with a little salt and toast for a few minutes taking care not to burn them. When they're ready remove from the heat and place to one side.
To make the dressing for our salad, add all the ingredients to a bowl and mix until well combined. Put to one side.
Wash the cucumbers and radishes and cut slice them thinly. Wash the chives and chop finely. Now add everything to a salad bowl along with the halved cherry tomatoes, the chopped black olives and the cooked chickpeas, rinsed and drained.
Once we have everything in the salad bowl, add the dressing and stir with a wooden spoon so the dressing coats the ingredients well. Check for seasoning.
Finally, just before serving, sprinkle the walnuts on top.
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