Warm Chickpea Salad

Warm Chickpea Salad
Servings: 4 Prep 15 mins Cook 10 mins to 11 mins

Ingredients

  • 1 stalk broccoli, trimmed
  • 6 tablespoons extra-virgin olive oil
  • 1 small sweet onion, chopped (about 1-1/4 cups)
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 15 1/2 ounce can chickpeas, drained and rinsed
  • 1 yellow pepper, seeded, chopped
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • 2 tablespoons water
  • 3 cups arugula

Make It

1. Cut broccoli stalk into 1/4-inch coins; cut top into bite-size pieces. Steam until tender, about 5 minutes. Set aside.

2. Place oil in a deep skillet over medium heat. Add onion, ginger, garlic and cumin; cook, stirring constantly for 2 to 3 minutes, until onion is softened. Add salt, pepper and chickpeas and cook 3 minutes. Stir in yellow pepper and broccoli and remove from the heat.

3. Stir in vinegar, honey and water. Place arugula in a bowl and spoon warm chickpea mixture on top. Toss lightly and serve. Makes 4 servings.

4.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 331, Fat, total (g): 23, chol. (mg): , sat. fat (g): 3, carb. (g): 29, fiber (g): 5, pro. (g): 7, sodium (mg): 377, Percent Daily Values are based on a 2,000 calorie diet.