CHICK PEA AND ARUGULA SALAD RECEIPE

Arugula is a favorite of mine and a wonderful green that is available in early spring. Attached is a Mark Bitman recipe using arugula (I prefer the baby arugula, it's more tender). You can also add some grilled chicken or steak to this salad to bump up the protein!

 

Warm Chickpea Salad with Arugula

Yield: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

3 tablespoons extra virgin olive oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper
1 1/2 cups cooked or drained canned chickpeas
1 tablespoon rice wine vinegar
1 teaspoon honey
4 cups arugula leaves
1 small red onion, halved and thinly sliced
4 hard-cooked eggs, quartered (optional)

1.     Put 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.

2.     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 red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.