Fried Chickpea, Pear & Gorgonzola Salad with Red Wine Dressing

We know, we know.  It’s only a salad- how good could it be?

Ever since going vegetarian I’ve stayed away from salads.  They just seem BLAH when they’re not topped with chicken or steak tips, and I honestly can’t say that I’ve missed them.  Substitue toppings tend to not be as filling as the meat variations, but this pear and gorgonzola version (to which I have my friend Julie to thank for introducing it to me) is one I can definetely enjoy!

Salad

3 cups chickpeas, cooked (it’s best to cook the whole bag at once but only use 1/2 cup to put with the serving size of this salad)

2 cups fresh, loose arugula

2 cups fresh, loose spinach

1 cup romaine lettuce, chopped

1/2 cup gorgonzola cheese

1/2 brown or green pear, sliced

1/3 of a large cucumber, sliced

1 cayenne pepper, minced

3/4 cup olive oil, for frying

Salt & pepper to taste

• In a large frying pan over medium hight heat, cook cayenne in olive oil until it begins to bubble, about 5 minutes
• Pour in chickpeas and continue cooking on medium hight heat for approxiamtely 10 minutes or until cickpeas begin to brown
• When cooked, remove from heat, drain any excess oil and then season with salt and pepper
• Toss all ingredients in a bowl and serve

Red Wine Vinegar Dressing

2 cloves garlic, halved

1 tbsp sugar

1 tbsp honey

1/2 cup apple cider vinegar

1/2 cup extra virgin olive oil

1/3 cup red wine

Salt & pepper to taste

• In a food processor, blend garlic until finely minced
• When minced, add in all other ingredients except olive oil and blend
• When fully mixed, slowly add in the olive oil