Balsamic roasted chickpea salad



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


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