Warm Chickpea Salad with Baby Arugula or Spinach

Summary

Yield
Servings
SourceAdapted from Mark Bittman
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.

Ingredients

3 tablespoons
olive oil, extra virgin
1 tablespoon
ginger, fresh
1 tablespoon
garlic
1/2 teaspoon
cumin seeds
   
salt
   
black pepper
1 1/2 cup
chickpeas
1 tablespoon
vinegar, rice wine
1 teaspoon
honey
4 cups
arugula (baby)
2  
onions, spring
   
juice, fresh lemon
4  
eggs

Instructions

Heat the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and spring onions in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning with fresh lemon juice.

Serve immediately, garnished with hard-cooked eggs if you like.