Warm Chickpea Salad with Arugula

 

 

 

3 T extra virgin olive oil

1 T minced peeled fresh ginger

1 T minced garlic

1/2 t cumin seeds

Salt and freshly ground black pepper

1-1/2 c. chickpeas

1 T rice wine vinegar

1 t honey

1 T water

4 c. arugula leaves

1 small red onion, halved and thinly sliced

4 hard-cooked eggs, quartered (optional)

 

 

1  Put olive oil in a deep skillet over medium heat.

 

2  When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1-2 minutes.

 

3  Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

 

4  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.

 

5  Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning.

 

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

MELLOW  1) adj. of soil: having a soft and loamy consistency   2) adj. of fruit: tender and sweet because of ripeness