My F&W
quick save (...)

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

  • TOTAL TIME: 15 MIN
  • SERVINGS: 10
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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

blog Recipe Tips from F&W Editors

  1. 1 cup (8 ounces) plain whole-milk yogurt
  2. 1 teaspoon ground cumin
  3. 1 garlic clove, minced
  4. 1 1/2 tablespoons fresh lime juice
  5. 1 tablespoon balsamic vinegar, preferably white
  6. Three 19-ounce cans chickpeas, drained and rinsed
  7. Salt
  8. 4 ounces baby arugula (8 cups)
  9. 4 scallions, thinly sliced
  10. 1/3 cup salted roasted pumpkin seeds
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.