Spring is upon us! Try this delicious salad with spring produce to welcome your tastebuds into a new season. 

Recipe and photo copied from: https://arcticgrub.com/spring-salad-with-scandinavian-spiced-chickpeas/ 

For the salad: 
1 head of romaine, chopped
Handful of frisée, arugula, or spinach, or a mixture
1 English cucumber, diced
1 cup (50 grams) fresh parsley, chopped
1 cup (50 grams) fresh dill, chopped
1 bunch spring onions (scallions)
1 cup (150 grams) cherry tomatoes, halved (optional)
1 x 15 oz. can (453 grams) chickpeas, drained and rinsed
1 cup (170 grams) vegan or regular feta
Pickled red onions to garnish (optional)* 

For the dressing: 
Juice of 1 lemon
1 small clove garlic, grated
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1/3 cup (80 ml) olive oil
2 Tbsp. fresh dill
salt, pepper 

Spice mixture for chickpeas: 
1/2 tsp. cardamom
1/2 tsp. cinnamon
1 tsp. caraway or fennel seeds, crushed
1 tsp. juniper berries, crushed
1 tsp. celery seed
1/8 tsp. cloves
1/4 tsp. nutmeg
salt, pepper
1 Tbsp. olive oil 

Directions: 

  1. Preheat the oven to 425 degrees (210 degrees Celsius). Line a baking sheet with parchment paper and set aside. 
  2. Pat the chickpeas dry with paper towels, add them to a bowl with the spice mixture and olive oil, and toss to coat. Spread them onto the prepared baking sheet in a single layer and place in the middle of the oven and bake for about 20-25 minutes until lightly crispy. 
  3. While the chickpeas are in the oven, make the dressing. Combine all the dressing ingredients in a small bowl and whisk together well, set aside. 
  4. Wash the lettuce well, spin it dry, and add to a big salad bowl along with the cucumbers, dill, parsley, scallions, and optional tomatoes and toss together with tongs. Add a little of the dressing and coat the salad. Top with roasted chickpeas, feta, and optional pickled red onions. Serve with a hearty slice of whole-grain Norwegian bread and a glass of Chablis!