A simple salad with a powerful taste.

Mustard Greens with Balsamic-Glazed Chickpeas

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


Balsamic Glazed Chickpeas

  • 1 Tablespoon olive oil
  • 1 1/2 cups cooked chickpeas, if from the can drained
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons honey
  • pinch of salt

Wilted Mustard Greens

  • 2 Tablespoons olive oil
  • 1 stalk green garlic (or sub 2 cloves of garlic) minced
  • 2 large bunches of mustard greens, tough stems trimmed and roughly chopped
  • pinch of salt and pepper
  • 1/4 cup vegetable stock
  • 1 Tablespoon stone-ground mustard
  • small handful of blue cheese, crumbled


  1. Prepare the chickpeas by heating the olive oil in a large dutch oven or pan (you’ll be using this pan for the mustard greens so make sure it’s large enough) over medium high heat. Add the chickpeas and cook, stirring often, until they begin to brown up a bit, about 3 minutes. Add the balsamic vinegar, honey and salt. Continue to cook until the chickpeas are coated in the balsamic/honey mixture and most of the liquid has evaporated, about 3 minutes longer. Spoon the chickpeas into a bowl and set aside.
  2. Heat the remaining 2 Tablespoons of olive oil in the same pan over medium heat. Add the garlic and cook for about 2 minutes. Stir in the mustard greens and a pinch of salt and pepper. Continue to cook until they begin to wilt and turn bright green, about 1 minute. Add the vegetable stock and bring the mixture to a simmer. Once simmering turn the heat to low and cook for about 2 minutes longer. Stir in the mustard and toss to coat. Using tongs or a slotted spoon place the wilted greens on a serving platter and top with the chickpeas and blue cheese crumbles.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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