Balsamic roasted chickpea salad

Looking for a refreshing and nourishing salad? This balsamic roasted chickpea salad is for you.
The secret is in the chickpeas. Instead of bland and boring chickpeas, we marinate them in balsamic vinegar before roasting them. 

Ingredients

For the roasted chickpeas

1 can chickpeas, rinsed & drained
1/2 cup balsamic vinegar
2 tablespoons extra virgin olive oil
grey sea salt to taste
pepper, to taste

For the salad

5 ounces baby arugula
1 seedless cucumber, sliced thinly
1 bunch of radishes, sliced thinly
1 cup roasted balsamic chickpeas
4.5 ounces soft goat cheese

For the balsamic dressing

2 tablespoons extra virgin olive oil
2 tablespoons unrefined sunflower oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/4 teaspoon brown sugar (or honey)
grey sea salt, to taste
black pepper, to taste

Preparation

For the roasted chickpeas

In a mixing bowl add the chickpeas & balsamic vinegar. let sit for 30 minutes. Strain the vinegar & add the olive oil, salt and pepper. On a lined baking sheet roast at 350 degrees for 25-30 minutes. stir once in between.

For the balsamic dressing

In a mixing bowl or salad dressing jar add the olive oil, sunflower oil, balsamic vinegar, dijon mustard, brown sugar, salt & pepper. whisk/shake until well combined.

For the salad

In a large serving bowl add the arugula, cucumber, radishes, chickpeas & goat cheese. Toss in the fresh balsamic dressing & serve immediately.

 

This recipe was developped by Hey Modest Marce for Maison Orphée, available here