• 1 (15 ounce.) can of Chickpeas 
  • Extra Virgin Olive Oil
  • Coconut or Vegetable oil cooking spray
  • Smoked Sea Salt
  • I lb. of Wild Arugula
  • 8 Dates (pitted and chopped)
  • 1/3 cup of Marcona Almonds
  • 1 cup of Cherry tomatoes (sliced in half)
  • 1 sm. Watermelon Radish (thinly sliced) 
  • Miso Salad Dressing
  • Ginger Salad Dressing


  1. Start by pre-heating your oven to 350 degrees.
  2. Next spray the pan with coconut cooking spray (or vegetable). 
  3. Drain and dry the chickpeas on a kitchen towel until dry to the touch. 
  4. Once dried, toss the chickpeas in a medium sized bowl with the olive oil and salt.
  5. Next, place the chickpeas onto the sheet pan and bake for 50 minutes to one hour. The should be crispy in texture when done. 
  6. Let cool or at least one hour.
  7. Once cooled add the chickpeas into a large serving bow with the arugula, cherry tomatoes, watermelon radishes, chopped dates, and the marcona almonds. 
  8. Toss to combine.
  9. Next season with kosher salt and pepper (to taste). 
  10. Drizzle over desired amount/ equal parts of miso & ginger dressing (from your local market or farmers market).
  11. Toss again, and serve! 
  12. Enjoy!
Nicole FaniComment