1

Preheat oven to 450°F. Toss onion wedges in 1 Tbsp. oil. Sprinkle with salt and pepper and roast until charred at the edges. (check on them every 5 minutes until done.)

2

Heat remaining 3 Tbsp. of oil in a nonstick skillet on medium and add mustard seeds. When they begin to pop, cover the pan and let them finish (20- 30 seconds). Immediately turn down the heat to prevent the seeds from burning and add garlic and cumin seeds. Toss until garlic and cumin are toasted. Add chickpeas and toss to coat in the spices and oil. Remove from heat.

3

Assemble salad: Place greens in each of four bowls. Sprinkle with chickpeas. Split roasted onions between the salads. Squeeze lemon juice over each salad and sprinkle with kosher salt. Serve immediately.