Chickpea and Spring Green Salad with Lemony Vinaigrette

Chickpea and Spring Green Salad with Lemony Vinaigrette

By annamueser Published: July 25, 2012

  • Prep: 10 mins

Recipe from



  1. In a large bowl combine chickpeas, spinach, ramps and radishes. Toss to mix.
  2. In a small bowl, combine lemon zest & juice, vinegar, olive oil, salt & pepper. Whisk well to combine and emulsify the oil. Taste and adjust seasonings if necessary.
  3. Drizzle vinaigrette over salad, tossing as you go; stop adding when most of the spinach leaves are coated, but there is no dressing gathering at the bottom of the bowl (I used only about half the total amount of dressing). Reserve remaining dressing. Toss well and allow the spinach leaves to wilt slightly; add grated cheese and toss again. Cheese should dissolve into the dressing somewhat, making the dressing richer but without adding an overall cheese flavor. Taste and adjust amounts of vinaigrette, cheese, salt or pepper. Serve immediately; goes nicely with a crisp sauvingnon blanc and some crusty artisan bread.
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