Warm Chickpea Salad with Baby Arugula or Spinach

Adapted from Mark Bittman

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

Prep Time

20 minutes

Cook Time

30 minutes


4 Servings


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


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.