Warm Chickpea Salad with Arugula

I love Mark Bittman’s cookbooks How to Cook Everything and How to Cook Everything Vegetarian.  They encourage me to experiment, to utilize every last ingredient in the house, and to not worry too much and just enjoy.  They’re a great complement to a CSA share.  

1-1/2 tablespoons extra virgin olive oil
1/2 tablespoon minced peeled fresh ginger
1/2 tablespoon minced garlic
1/4 teaspoon cumin seeds
Salt and freshly ground black pepper
3/4 cup cooked or drained canned chickpeas
1/2 tablespoon rice wine vinegar
1/2 teaspoon honey
2 cups arugula leaves
1 small red onion, halved and thinly sliced (I’m still using last year’s shallots!)
2 hard-cooked eggs, quartered (optional)

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.

– Mark Bittman, How to Cook Everything Vegetarian

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