with Indian Spiced Chickpeas and Charred Red Onions
Recipe from A Year in a Vegetarian Kitchen by Jack Bishop
In this recipe I found a very unique tasting salad. I was pleasantly surprised how red onions from my garden came together with some of my favorites-spinach, arugula, garbanzo beans (chickpeas) and Indian spices. Wow, what a combo! This recipe really was something different from my normal repertoire. I ate it 3 days in a row for lunch. The only thing I'd adjust is I think 12 cups total greens is a little much-I'd cut the amount in half. It seems like a better proportion of salad to bean/onion mixture. Enjoy!
Miss Jolie Ann
Spinach & Arugula Salad with
Indian Spiced Chickpeas and Charred Red Onions
2 medium red onions, cut crosswise into 1/2 inch thick rounds
4 tbsp extra-virgin olive oil
3 medium garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds
2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons chopped fresh mint leaves
8 cups packed flat-leaf spinach with tough stems removed
4 cups packed arugula leaves with tough stems removed
2 tablespoons fresh lime juice
1. Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.
2. Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook until just warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.
3. Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.