Arugula, Pear, and Roasted Chickpea Salad
Prep time
Total time
This Arugula, Pear, and Roasted Chickpea Salad makes a delicious addition to everything from the everyday dinner table to the holiday buffet. Roast the chickpeas yourself or buy roasted, seasoned chickpeas at the store. Gluten-free. Vegetarian.
Recipe type: side
Serves: 8
  • 5 ounces arugula (1 package or about 10 handfuls)
  • 2 ripe pears, sliced into wedges
  • ½ cup roasted salt & pepper chickpeas
  • 4 ounces goat cheese
  • Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup (or honey)
  • 1 teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground pepper to taste
  1. Place arugula in a large salad bowl and top with the sliced pears and roasted chickpeas. Add the goat cheese or leave it on the side.
  2. Make the dressing by combining olive oil, vinegar, maple syrup, mustard, sea salt, and pepper in a mason jar with a lid. Secure lid and shake until well mixed.
  3. Serve with the dressing on the salad or on the side based your family's preference.
Recipe by Hälsa Nutrition at