Winter Salad with Citrus and Fried Chickpeas

The citrus at my local farmers’ market has been unbelievable these last few weeks—bright and juicy with the perfect balance of sweet and tart. They are the ideal center piece for a winter meal, and this delicious seasonal salad pairs the fruit superstar with equally impressive winter greens. I use red mizuna, which is similar in flavor to arugula or mustard greens, but milder in its bite and a little more nutty. But feel free to use arugula, baby spinach, or salad mix in its place. I top the salad off with fried chickpeas to make it a complete meal and add some crunch. The honey vinaigrette ties everything together beautifully and quickly. (Photo source: Nora Becker)

Yield: 2 servings as main, 4 servings as side | Time: 30 minutes or less

Ingredients

Fried chickpeas:

1 can chickpeas

1 tablespoon extra-virgin olive oil

½ teaspoon Diamond Crystal Kosher Salt (cut by half if using Morton Salt)

Honey vinaigrette:

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon honey, ideally from a local producer

½ teaspoon Diamond Crystal Kosher Salt

Salad:

1 bunch (approximately 1/2 pound) red mizuna

2 - 3 navel oranges, blood oranges, or grapefruit (or a mix), peeled and sliced

Potential substitutions:

If you can’t find mizuna, try making this salad with arugula, baby spinach, or salad mix.

Feel free to replace the fried chickpeas with croutons or toasted nuts.

Zero-waste tips:

You can keep the liquid from your can of chickpeas (also known as aquafaba) and use it for any number of recipes, including these coconut macaroons, vegan meringues, and egg-white alternatives for cocktails like whiskey sours.

Preparation

For the fried chickpeas:

Preheat oven to 400F.

Wash and drain chickpeas well, shaking off as much water as possible.

Spread chickpeas onto a sheet pan and roast them plain for about 15 minutes until dry. Shake the pan every 5 minutes to make sure they are drying evenly.

When the chickpeas are dry, remove pan from oven and increase heat to 425F.

Drizzle chickpeas with olive oil and salt (and any other spices of your choosing; perhaps sumac or za’atar) and move them around on the sheet pan until evenly coated and glossy.

Return to oven for 10 – 12 minutes. Continue to shake the pan every 5 minutes to ensure even browning.

Remove from oven when the chickpeas have reached your preferred crunchiness and let cool.

For the honey vinaigrette:

Combine olive oil, red wine vinegar, honey, and salt in a small bowl and whisk until combined.

Prepare the salad:

In a large bowl toss just the salad greens with the dressing until the leaves are thoroughly coated and glossy. Then top with sliced oranges and fried chickpeas and serve.