Chickpea-and-Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds

This innovative salad has incredible flavor complexity given that it takes just 15 minutes to make.

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Slideshow:Make-Ahead Picnic Salads

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  • Servings: 10

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  • 1 cup (8 ounces) plain whole-milk yogurt
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon balsamic vinegar, preferably white
  • Three 19-ounce cans chickpeas, drained and rinsed
  • Salt
  • 4 ounces baby arugula (8 cups)
  • 4 scallions, thinly sliced
  • 1/3 cup salted roasted pumpkin seeds

How to make this recipe

  1. In a large bowl, combine the yogurt with the cumin, garlic, lime juice and vinegar. Fold in the chickpeas and season with salt.

  2. Arrange the arugula in an even layer on a large platter. Spread the dressed chickpeas on top. Garnish with the scallion slices and roasted pumpkin seeds and serve right away.

Make Ahead

The dressing can be refrigerated overnight.

Contributed By Published August 2010

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