Greens, Potatoes and Balsamic Roasted Chickpeas

Mustard Greens with Potatoes and Balsamic Roasted Chickpeas

I used mustard greens for the first time with this recipe, and I’ll say I’m a new fan. This different salad brings together all the delicious elements you want in a filling, yet light dish. The crispy balsamic roasted chickpeas add a much needed crunch, while the potatoes soften the salad under the bite of the greens and tangy dressing.

Prep time: 10 minutes

Total time: 20 minutes

Serves 4

Ingredients

  • 2-3 medium-large white potatoes, unpeeled and chopped into bite sized pieces (4-5 cups)
  • 5 cups mustard greens, stems removed, washed, and shredded or chopped small
  • 1/2 small red onion, sliced thin
  • 8-10 thin asparagus stalks or sliced red pepper
  • 2 cups chickpeas

Chickpea Marinade

  • 2 Tbls. balsamic vinegar
  • tsp. soy sauce
  • 1 tsp. agave or maple syrup
  • dash of black pepper

Salad Dressing

  • ¼ cup red wine vinegar
  • 1 small shallot, minced
  • 2 tsp. maple syrup
  • 1 Tbls. dijon mustard
  • 2 Tbls. fresh parsley, finely chopped
  • 1/4 cup water
  • ½ teaspoon sea salt
  • ½ teaspoon pepper

Instructions

  1. Preheat oven to 425 F.
  2. Bring 4 cups of water to a boil in a medium sized pan.
  3. Add the cut potatoes, turn heat down to medium high and cook for 8-10 minutes, until fork tender. You can also steam them for the same amount of time. When done, drain and let cool for 10 minutes.
  4. Mix the chickpea marinade in a small bowl, add the chickpeas, coating them fully. Let sit while potatoes cook.
  5. Spread chickpeas in a single layer on a parchment lined baking sheet and roast in oven for 10-12 minutes. *
  6. Place all dressing ingredients in a blender and blend until smooth. Whisking works, too.
  7. Place washed and chopped mustard greens in a large, shallow bowl or platter.
  8. Pour 1/2 of the dressing on the greens and massage into them.
  9. Chop the asparagus into bite-sized pieces.
  10. Arrange the potatoes, red onion, and asparagus on the salad.
  11. When chickpeas are crisp, put them on the top of the salad and finish by pouring the remaining dressing over the entire bowl or platter.

*If you have an air-fryer, roast the chickpeas in your AF on 380F for 10 minutes.

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