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

  • SERVINGS: 10
  • FAST

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.