Mixed Greens with Peas, Prosciutto and Roasted Chickpeas Tossed in a Lemon Rosemary Vinaigrette

Peas and prosciutto are a classic combination but what I really love about this salad is the added crunch of the roasted chickpeas. They lace the salad with a subtle flavor of rosemary that complements the bright, lemon vinaigrette.

With summer just around the corner, I crave light, healthy, fresh ingredients. Over the years, I’ve grown to love salads. I like how energetic I feel after I eat them, I love the color and texture of fresh, seasonal ingredients, and the countless ways I can embellish, by adding sunflower seeds, pomegranate kernels, sweet corn, or in this case, crunchy, roasted chickpeas.

They are, hands down, my favorite part of this salad. The crunchy tidbits are scattered throughout the greens, adding texture and flavor, bringing the salad to life. You could soak and boil the chickpeas from scratch, but it isn’t necessary, canned beans work just fine and it makes the recipe quick and easy. In addition to making a great salad topping, they also serve as a snack or a complement to an antipasti platter or charcuterie board, and they are also quite healthy. Chickpeas are packed with protein and fiber, and rich in vitamins, and minerals, including folate, iron and manganese.

Note: Baked chickpeas can be stored in an air tight container for up to two days. The chickpeas will retain their crunch much longer if you add a packet of food grade gel silica to your air tight container. I bought packets on Amazon a few months back and they make all the difference when storing anything that is sensitive to moisture, like these chickpeas or meringue cookies.

To begin, preheat the oven to 400°F.

Rinse the chickpeas and pat them dry with a paper towel until all the water is absorbed. The drier the beans, the crunchier they will be.

Toss with olive oil and salt and lay them in a single layer on a parchment lined baking sheet.

Roast in the oven for 20-30 minutes or until they are crunchy and golden. About halfway through the cooking time, I jostle them around with a wooden spoon or spatula so they brown evenly.

While the chickpeas are baking, prepare the salad dressing. Add the mustard, lemon juice, lemon zest, salt and pepper to a small bowl and then add the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies.

Next, prepare the peas. Bring a pot of salted water to a boil. Boil the peas for 6-8 minutes or to desired doneness. Then, strain the peas and transfer them to a bowl of ice water to halt the cooking process.

When the chickpeas are done, remove them from the oven and toss with the ground rosemary while they are still warm. Set aside and allow to cool while you assemble the salad.

Add the mixed greens to a salad bowl, drizzle the dressing over the top and toss. Then, top with the prosciutto, peas and roasted chickpeas. Enjoy!