Dinner with Bittman: Warm Chickpea Salad with Arugula

Chickpea_arugula1

Recipe adapted from How to Cook Everything.

Warm Chickpea Salad with Arugula

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

Chickpeas frequently get the salad treatment throughout the Mediterranean and Middle East. My version is a panorama of these recipes that includes ginger, garlic, and cumin. After the seasonings are cooked and the beans warmed, the dressing is finished in the pan and tossed with arugula leaves, which wilts them just slightly. Serve small portions as a side salad or appetizer or add the optional hard-cooked egg and make this a light meal.

3 tablespoons extra virgin olive oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

1/2 teaspoon cumin seeds

Salt and freshly ground black pepper

1 1/2 cups cooked or drained canned chickpeas

1 tablespoon rice wine vinegar

1 teaspoon honey

4 cups arugula leaves

1 small red onion, halved and thinly sliced

4 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.

 

Posted in Middle Eastern, Produce

8 Comments

  1. Anonymous said...

    I don’t like arugula what else can I use?

  2. Anonymous said...

    Sounds great, as does most everything you post. I’d love to print it out (without the comments), but you seem to lack a print button. Can you rememdy? Thanks.

  3. sharkitect said...

    This is one of my favorites from HTCE. Spinach works in a pinch instead of arugula.

  4. Anonymous said...

    Love this. Chickpeas have become one of my favs. I cook a batch up, divide them into 1/2 cup portions and freeze them so I’ll have them ready when I need them. Much cheaper this way.

  5. Kathryn Ringer said...

    This recipe is very tasty. I used seasoned rice wine vinegar, ground cumin, and baby spinach leaves. I made it a complete meal with a hard boiled egg and I thought it all came together wonderfully. I will make this often. Thank you.

  6. frankdel said...

    Paul Rauber asked about printing without comments: Readability is the tool you want, http://lab.arc90.com/experiments/readability/Ciao…Frank

  7. Mark S said...

    Made it according to recipe. Delicious blend of flavors.

  8. sjwrright said...

    Made this with watercress. Fantastic spring salad!

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