Chickpea-and-Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds

By mirandavoegeli

Ingredients

• 1 cup (8 ounces) plain whole-milk yogurt
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar, preferably white
• Three 19-ounce cans chickpeas, drained and rinsed
• Salt
• 4 ounces baby arugula (8 cups)
• 4 scallions, thinly sliced
• 1/3 cup salted roasted pumpkin seeds

Preparation

Step 1

In a large bowl, combine the yogurt with the cumin, garlic, lime juice and vinegar. Fold in the chickpeas and season with salt.

Arrange the arugula in an even layer on a large platter. Spread the dressed chickpeas on top. Garnish with the scallion slices and roasted pumpkin seeds and serve right away.