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  • KaritasM

Chickpea, Mandarin & Blue Cheese Salad

Updated: Jan 4

This is a tasty, healthy and truly satisfying winter salad! It's quick and easy2make . . . and ideal as a main meal salad . . . for lunch or dinner!


​1 cup cooked chickpeas

2 scallions sliced

1 mandarin, peeled and separated into wedges

Flat leaf parsley or other herb of choice – to taste

Extra virgin olive oil

Fresh lemon juice

Sea salt and coarse black pepper – to taste

Arugula salad – washed

100g blue cheese (Danish blue or any other available in your area)

Preparation Method

Place cooked chickpeas in a bowl with slice scallions, mandarin wedges and flat leaf parsley. Add some olive oil and a little lemon juice and mix carefully. Season with salt and pepper, and set aside.

In a deep large soup plate or serving dish, arrange as much arugula salad as you like and top with the chickpeas & mandarin mixture. Sprinkle with crumbled blue cheese and drizzle with a little extra olive oil (optional).

Serve with crusty village type bread.

Yield: 2 main course servings


  • For this salad you can use any type of salad greens you like.

  • If you don’t like blue cheese, omit it or substitute with any other soft cheese you prefer.

  • Instead of mandarins you can use a few orange wedges (whole or chopped). The orange adds a refreshing tang with or without the blue cheese.

  • Chilled rose wine is great with this salad.

©KaritasM – November 2017

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