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Food & Wine Recipe

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

Contributed by Marcia Kiesel

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

slideshow Make-Ahead Picnic Salads

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

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

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