Spring Salad Recipe
Spring mix & baby spinach, asparagus tips, roasted chickpeas, fresh basil, radishes, feta cheese, pistachio crumble, lemon rosemary vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Roasted Chickpeas
Toppings
Lemon Rosemary Vinaigrette
Method
Salad Preparation
- 1
Prepare Salad Base
In a large bowl, combine the spring mix and baby spinach. Rinse the asparagus tips and add them to the bowl. Thinly slice the radishes and add them as well.
- 2
Roast Chickpeas
Preheat your oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat them dry with a paper towel. In a bowl, toss the chickpeas with olive oil, cumin, paprika, and salt until well coated. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy.
Adding Toppings
- 3
Add Fresh Ingredients
Once the chickpeas are done roasting, let them cool slightly. Add the roasted chickpeas to the salad bowl. Tear the fresh basil leaves and sprinkle them on top of the salad. Crumble the feta cheese over the salad and add the pistachio nuts.
Making Vinaigrette
- 4
Prepare Lemon Rosemary Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, finely chopped rosemary, honey, and salt until well combined. Adjust seasoning to taste.
Assemble the Salad
- 5
Combine and Serve
Drizzle the vinaigrette over the salad and toss gently to combine all the ingredients. Serve immediately and enjoy!