Chickpea and Arugula Salad

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Great, simple recipe from Mark Bittman.

3 tbsp olive oil
4 cloves of garlic, minced
1/2 cube of ginger, peeled and minced
1/2 tsp cumin seeds

1 can of chickpeas, drained and rinsed
4 c of arugula
1 small red onion, thinly sliced into half moons

1 tbsp rice vinegar
1 tsp of honey or agave

black pepper and smoked salt to taste

Place the arugula and onion into a large bowl. Heat the olive in a heavy cast iron pan on med-high, toss in the garlic/ginger/cumin seeds and stir continuously for 1 minute. Add the chickpeas and continue to stir for another 2 minutes. Add to the salad bowl, then stir in the vinegar and agave or honey, season with salt and pepper. Done!

 

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