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SALADS AND SALAD
DRESSINGS:
Spinach and Arugula Salad with
Indian-Spiced Chickpeas and
Charred Red Onions
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Spinach
and Arugula Salad
with Indian- Spiced Chickpeas
and Charred Red Onions |
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Quick and
healthy...
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3
medium |
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red
onions, trimmed and cut into wedges |
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kosher salt and freshly ground pepper |
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4
Tbs |
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extra- virgin olive oil |
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3
cloves |
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garlic, peeled and minced |
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2
tsp |
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brown mustard seeds |
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2
tsp |
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cumin seeds |
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15
ounce |
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can
chickpeas, drained and rinsed |
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1
Tbs |
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chopped basil |
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4
handfuls |
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each
of spinach and arugula |
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1
large |
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lemon, juiced |
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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.) |
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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. |
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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. |
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Servings: 4 |
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Recipe Source |
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Adapted from A Year in a
Vegetarian Kitchen |
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"I would most definitely make
this again and again. The roasted onions were super yummy, as were
the chickpeas. The simple squeeze of lemon as a 'dressing' was
perfect!"
-San Diego, CA
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