Rocket Chickpea Raspberry Salad

1. Gather the ingredients

Salad

200g wild rocket

3 handfuls of parsley leaves

2 handfuls of mint leaves

400g canned chickpeas

100g marinated goat cheese

90g fresh or frozen raspberries (unfrozen)

½ cup of pistachios

 

Vinaigrette

3 tbsp. EVOO

2 tbsp. raspberry vinegar

1 tbsp. lemon juice

1 tbsp. maple syrup

½ tbsp. sumac

1 tsp chili flakes

salt and pepper

 

 

2. Build the salad

In a small bowl, whisk together EVOO, vinegar, lemon juice, maple syrup, salt and pepper. Reserve.

Drain chickpeas. In a bowl, mix them with a pinch of salt, sumac and chili flakes.

In a salad bowl, mix rocket, mint and parsley leaves. Add spiced chickpeas, goat cheese broken down into small cubes, raspberries.

Roughly chop pistachios, then fry them for a few minutes on a non-stick frying pan (so they get crunchy and more digestible). Add them to the salad.

When you are ready to serve add the vinaigrette.

3. Enjoy!

NourishMaud Legersalad, summer