15 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
2 cups nasturtium microgreens
1 can (400g) chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, salt, and black pepper, then spread on a baking sheet.
Roast the chickpeas for about 15 minutes or until crispy, shaking the pan halfway through.
In a bowl, whisk together balsamic vinegar and honey/maple syrup to create the vinaigrette.
In a serving bowl, layer the nasturtium microgreens and top with the roasted chickpeas.
Drizzle the vinaigrette over the top and toss gently before serving.
