Warm Chickpea Salad & Wilted Arugula

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

Serves: 4
Prep Time: 5 min
Cook Time: 20 min
Ready In: 25 min
  • 2 TBSP extra virgin olive oil
  • 1 TBSP minced & peeled fresh ginger
  • 1 TBSP minced or crushed garlic
  • ½ tsp cumin seeds
  • salt and ground black pepper
  • 1½ c chickpeas, cooked or drained canned
  • 1 TBSP lemon juice
  • 4 c arugula
  • - Optional extras: roasted sweet potato, sautéed red onion, grape or sundried tomatoes, hardboiled egg, avocado slices, delicious cheese
  1. Heat the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin. Cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes.
  2. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated, about 3 minutes more.
  3. Remove from heat, stir in the vinegar and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing.
  4. Place the arugula a large bowl and toss with the warm chickpea dressing. Adjust the seasonings to taste and serve immediately.