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

Name: Chickpea-and-Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds
Total time: 15 min
Yield: 10
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

5,496 Ratings

This innovative salad has incredible flavor complexity given that it takes just 15 minutes to make. Recipe Tips from F&W Editors Make-Ahead Picnic Salads

By Marcia Kiesel

August 2010

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

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

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

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

Your Profile

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

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

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