Mesclun Mix, Roasted Chickpeas, and Microgreens Salad
Fresh, crunchy, crispy, tasty - the Mesclun Mix, Roasted Chickpeas, and Microgreens Salad has it all@ Experimentation and creativity are at play with this tasty and textured early spring salad. I used what was in the garden, whipped up a vinaigrette dressing and the rest is history!
Ingredients
- 4 cups fresh mesclun mix (washed and dried)
- 1 can roasted chickpeas
- 1 ounce mixed microgreens
- sea salt
- extra-virgin olive oil
- freshly ground pepper
- 1/2 cup vinaigrette dressing
Instructions
- Prepare Roasted Chickpeas – If you haven’t already roasted the chickpeas, preheat your oven to 400°F (200°C). Rinse and drain canned chickpeas, pat them dry, and toss with olive oil, paprika, cumin, garlic powder, and a pinch of salt. Spread them evenly on a baking sheet and roast for about 20-25 minutes or until golden and crispy. Set them aside to cool.
- Wash and Prepare Greens –Thoroughly wash the mesclun, microgreens, and any other fresh greens you use. Spin them dry in a salad spinner or gently pat them dry with a clean kitchen towel. Tear larger leaves into bite-sized pieces.
- Prepare Lemon Vinaigrette – In a small bowl (or in the actual large salad bowl), whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey or agave (for a vegan option), and a pinch of salt and pepper. Adjust the seasoning to your taste.
- Assemble the Salad – In a large salad bowl, combine the mesclun, fresh greens, and microgreens. Toss them gently to mix evenly.
- Add Roasted Chickpeas – Sprinkle the roasted chickpeas over the greens mixture, distributing them evenly for that satisfying crunch.
- Drizzle with Lemon Vinaigrette – Pour the lemon vinaigrette over the salad. Start with a small amount and add more as needed. Toss the salad gently until all the ingredients are coated with the dressing.
- Add Optional Toppings – If using optional toppings like sliced avocado, toasted nuts or seeds, crumbled feta cheese or vegan alternative, or dried cranberries, sprinkle them over the salad just before serving.
- Serve and Enjoy –Transfer the Mesclun, Roasted Chickpeas, and Microgreens salad to individual plates or a serving platter. Serve immediately and savor the delightful blend of flavors and textures.
Tried this recipe?Let us know how it was!