Ingredients 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 Instructions 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.