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!


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


About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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