Cook what you grow
Big Garden Salad with Crispy Chickpeas
A dinner-worthy salad straight from the beds: crunchy greens and whatever vegetables are ready, topped with spiced crispy chickpeas and a honey-Dijon vinaigrette.
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Ingredients
serves 4From the garden
- 8 cups salad greens (lettuce, arugula, or baby spinach), washed and torn
- 1 medium cucumber, sliced (optional)
- 2 medium tomatoes, cut into wedges (optional)
- 2 medium carrots, shaved into ribbons with a peeler (optional)
- 4 radishes, thinly sliced (optional)
From the pantry
- 2 cans canned chickpeas, drained, rinsed, patted very dry
- 4 oz goat cheese, crumbled (optional)
- 6 tbsp olive oil · divided between chickpeas and dressing
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- salt · to taste
- black pepper