Recipe and Food Blogger Gina Ferwerda joins Gayle Guyardo and Bloom with an amazing arugula and chickpea salad.
Arugula & Chickpea Salad


2 tablespoons honey

2 tablespoons dijon mustard

2 tablespoons maple syrup

1/4 teaspoon candied ginger cinnamon spice (or a pinch of cinnamon)

1/4 cup sherry vinegar

1 teaspoon cherrywood smoked seasoning (or salt and pepper)

1/2 cup sunflower oil


1 can chickpeas

1 tablespoon olive oil

1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)

4 cups arugula

1/4 cup chopped tomatoes

1/4 cup sliced radish

1/4 cup shaved carrots

1/4 cup sliced red onions

1/4 cup crumbled feta 

1/4 cup walnuts

Preheat oven to 400 degrees.


Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined.


Drain and rinse chickpeas, then add to a rimmed baking sheet. Using paper towel, dry the chickpeas (this will help make the chickpeas crispy.) Add oil and house seasoning to the chickpeas and make sure everything is evenly coated. Bake chickpeas in oven for 30-40 minutes. Every 10 minutes, give the baking sheet a shake to move the chickpeas all around for even cooking. Remove from oven and set aside until ready to assemble.


Drizzle some dressing in the bottom of a large salad bowl. Add arugula, chickpeas, tomatoes, radish, carrots, onions, walnuts and feta. Drizzle with more vinaigrette and serve.

Watch Bloom Weekdays at Noon on WTTA: Spectrum 1006; Frontier 514; DirecTV 38; Dish 38; Comcast 43, and look for Bloom early mornings on WFLA News Channel 8. Bloom also streams on