Salted Honey Chickpea Salad with Ramps + Tzatziki

After a quick jaunt to Mexico this past week, my body was craving some form of a normal eating routine (mainly green things something fierce). We've both been busy juggling immensely busier than normal photoshoot and life schedules, and keeping up the healthy eating is beyond necessary when that happens. I had all sorts of spring salad combinations floating around in my mind, and kept landing on this salted honey chickpea combination. Creamy tzatziki, earthy water cress and sweetness from the honey all come together in a really delicious way. I was thrilled to still see ramps still lingering at the market, and decided they'd be the perfect, earthy accompaniment. 


Salted Honey Chickpea Salad with Ramps + Tzatziki

serves 2


1 can chickpeas, drained and rinsed
3 teaspoons honey
2 big pinches of coarse sea salt
1 bunch of ramps, cleaned thoroughly,
with greens separated, bulbs diced + set aside

10-12 stems of watercress
2 cups fresh baby arugula
Tzatziki, recipe to follow

  • Preheat oven to 400°
  • Spread the chickpeas across a baking sheet evenly, and drizzle with honey and sea salt. Roast for 20-22 minutes (until browned and a bit crunchy), rotating the pan and flipping the chickpeas halfway through. 
  • Prepare a skillet with olive oil over medium heat. Sauté the ramp greens until limp, adding a pinch of sea salt before finishing, and set aside to cool.
  • In a small mixing bowl, add 2 tbsp Tzatziki and arugula together. Using tongs, coat the arugula in the dressing and set aside. 

Tzatziki
makes about 8 servings

2 cups plain Greek Yogurt
1 medium cucumber, peeled, seeded, and diced
2 garlic cloves, chopped fine
2 tbsp extra-virgin olive oil
1 tbsp fresh dill
2 tsp lemon juice
¼ tsp kosher salt

  • Combine all ingredients in a food processor until smooth.
  • Transfer to an airtight container and let chill for 1 hour before serving. 

to Plate

  • Add the chickpeas, ramps, watercress, and dressed arugula to a plate.
  • Top with reserved ramp stems.
  • Serve with extra Tzatziki on the side.
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