Chickpea, Mandarin & Blue Cheese Salad
Updated: Mar 29
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)
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