Chickpeas are protein-filled, fiber-packed nutritional powerhouses and a fantastic compliment to spicy, wilted arugula. This filling salad is a delightful addition to your spring table and comes together quickly – especially if you precook the chickpeas or use canned. While a pressure cooker such as one of the increasingly popular electric varieties makes quick work of cooking dried beans, canned chickpeas are a convenient choice and a great pantry staple for easy meal options.

Adapted from Mark Bittman’s How to Cook Everything Vegetarian® app