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Warm Chickpea Salad with Arugula

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Makes 4 servings 1x

Time 20 minutes

Units Scale


  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and pepper
  • 1 1/2 cups cooked or canned chickpeas, drained but still moist
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 4 cups lightly packed arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-boiled eggs, quartered (optional)


  1. Put the oil in a deep skillet over medium heat. When it’s hot, add the ginger, garlic, and cumin and cook, stirring constantly, until the ginger and garlic are soft and fragrant, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated with the oil and seasonings, 1 to 3 minutes.
  2. Remove from heat and stir in the vinegar, honey, and 1 tablespoon water with a fork. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and onion in a large bowl and toss with the warm chickpeas and dressing. Taste and adjust the seasoning. Garnished with hard-boiled eggs, if you like, and serve right away.

– Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition