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Endive Salad with Crispy Chickpeas

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For the Sauce

3 tbsp roasted chickpeas
3 cups mixed greens: endive, baby spinach, lettuce, radicchio
1 apple, sliced
1 tbsp pomegranate seeds
1 tbsp sliced almonds

For the Dressing

2 tsp mustard
3 tbsp balsamic vinegar
1 tbsp lemon juice
Salt and pepper
60ml cup olive oil
1 tsp finely chopped parsley

For the Chickpeas

400 grams canned chickpeas
3 tbsp olive oil
1 tsp paprika
½ tsp turmeric
Pinch cayenne pepper
Pinch salt
Pinch dried ginger
Pinch thyme & oregano


Preheat oven to 200°C / 390°F.

Drain chickpeas, wash and thoroughly dry. 

In a bowl, pour olive oil, then add paprika, turmeric, cayenne, salt, ginger, thyme, and oregano. Combine well.

Add dried chickpeas to the olive oil coating and toss to combine.

Place chickpeas on a lined baking tray and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. 

Prepare salad greens by washing them thoroughly and drain. Chop greens roughly, if needed, then place into a large bowl. Add apple slices, pomegranate seeds and almonds.

Prepare mustard vinaigrette: in a bowl add mustard, lemon juice and white balsamic vinegar, season with salt and pepper and whisk until combined. While whisking, slowly add olive oil and continue whisking until the mixture emulsifies. Add finely chopped parsley and stir in.

Pour vinaigrette over salad greens and mix well until combined. Place salad onto plates and top with crispy chickpeas. Serve.