Recipe for the Weekend: Warm Chickpea Salad with Arugula

Published on Friday, 12 July 2013 by Webmaster

Recipe for the Weekend: Warm Chickpea Salad with Arugula
Ingredients:

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.

What Do you Think? Have your say!