Spinach and Arugula Salad with Indian Spiced Chickpeas

When I first discovered the delightful combination of flavors in a Spinach and Arugula Salad with Indian Spiced Chickpeas, I knew I had stumbled upon something special. The earthy tones of the chickpeas paired with the crispness of the greens create a vibrant dish that’s not just a salad; it’s an experience. Imagine enjoying this salad on a sunny afternoon, with the warmth of the sun on your back and the sound of laughter in the background. Every bite transports you to a world where fresh ingredients and bold spices take center stage. This salad has become my go-to for gatherings and solo meals alike, as it’s both satisfying and refreshing.

Spinach and Arugula Salad with Indian Spiced Chickpeas Shopping List

When it comes to creating the perfect Spinach and Arugula Salad with Indian Spiced Chickpeas, the choice of ingredients plays a pivotal role. Each component contributes unique flavors and textures that work harmoniously together. The fresh spinach and arugula provide a peppery crunch, while the chickpeas add hearty substance. Let’s dive into the key players that make this salad unforgettable.

• 3 medium red onions, trimmed and cut into wedges – These add a sweet and savory element when roasted, enhancing the overall flavor profile.
• Kosher salt and freshly ground black pepper – Essential for seasoning, these bring out the natural flavors of the ingredients.
• 4 tablespoons extra virgin olive oil – This rich oil not only adds depth but also helps in roasting the onions perfectly.
• 2 teaspoons brown mustard seeds – They provide a delightful crunch and a hint of spice.
• 3 medium garlic cloves, peeled and minced – Garlic offers a robust flavor that complements the chickpeas beautifully.
• 2 teaspoons cumin seeds – This adds warmth and an earthy aroma to the dish.
• One 15-ounce can chickpeas, drained and rinsed – A great source of protein that makes the salad filling.
• 4 handfuls arugula – This peppery green adds a unique flavor profile.
• 4 handfuls fresh spinach leaves – Spinach is packed with nutrients and balances the flavors with its mild taste.
• 1 tablespoon chopped fresh basil – Adds a fresh and fragrant note.
• 1 large lemon, juiced – Brightens the dish with its acidity.

Directions for Spinach and Arugula Salad with Indian Spiced Chickpeas

Creating the Spinach and Arugula Salad with Indian Spiced Chickpeas is a simple yet rewarding process. Follow these steps to craft a dish that’s bursting with flavor and color.

1. Preheat your oven to 450° F. This high temperature is key for caramelizing the onions.
2. Toss the onion wedges in 1 tablespoon of olive oil. Make sure they’re well-coated, as this will enhance their roasting.
3. Sprinkle the onions with kosher salt and black pepper. Don’t be shy with the seasoning; it brings the flavor alive!
4. Spread the onions out on a baking sheet and roast until they are charred at the edges, which should take about 20 to 30 minutes. Check on them every 5 minutes to ensure they don’t burn.
5. While the onions are roasting, heat the remaining 3 tablespoons of olive oil in a nonstick skillet over medium heat.
6. Add the brown mustard seeds to the hot oil. When they begin to pop, quickly cover the pan to prevent the seeds from jumping out.
7. After about 20 to 30 seconds, uncover and lower the heat. Be careful not to burn the seeds, as burnt mustard seeds can taste bitter.
8. Add the minced garlic and cumin seeds to the skillet. Toss them together until the garlic is golden and fragrant, which should take about 1 to 2 minutes.
9. Add the drained and rinsed chickpeas to the skillet. Toss until they are well coated in the spices and oil, then remove from heat.
10. Now it’s time to assemble! Place the arugula and spinach in four bowls. Divide the fresh basil evenly among the bowls.
11. Sprinkle the spiced chickpeas over the greens, followed by the roasted onions.
12. Squeeze fresh lemon juice over each salad and finish with a sprinkle of kosher salt to enhance the flavors.
13. Serve immediately to enjoy the freshness and vibrant flavors!

Change It Up

If you’re feeling adventurous, consider these fun variations on the Spinach and Arugula Salad with Indian Spiced Chickpeas. These tips will help you explore different flavors while keeping this dish fresh and exciting!

• Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
• Freezing: It’s not recommended to freeze salads, as the greens can become soggy.
• Pairing: Serve this salad alongside grilled vegetables or even as a filling for wraps.
• Experiment: Try adding roasted sweet potatoes or quinoa for extra heartiness.
• Seasonal Greens: Substitute spinach and arugula with seasonal greens like kale or spring mix.

Pairing Suggestions for Spinach and Arugula Salad with Indian Spiced Chickpeas

When it comes to serving the Spinach and Arugula Salad with Indian Spiced Chickpeas, the possibilities are endless! This salad is versatile enough to fit into various occasions, making it a fantastic staple for your meal rotation.

• Light Lunch: Perfect as a standalone dish for a refreshing lunch, especially on warm days.
• Picnic Delight: Pack it for picnics; it travels well and is a hit with family and friends.
• Side Dish: Serve it alongside grilled chicken or fish to balance flavors with its freshness.
• Holidays: This salad is a great addition to any festive table, bringing color and taste.
• Seasonal Pairings: During the spring, complement it with light proteins like shrimp or tofu.
• Make-Ahead: Prepare the chickpeas and onions ahead of time for a quick assembly when you’re ready to serve.

FAQ

Conclusion

The Spinach and Arugula Salad with Indian Spiced Chickpeas is a delightful fusion of flavors and textures, perfect for any occasion. With its vibrant ingredients and easy preparation, this salad will surely become a staple in your recipe collection. I encourage you to try making it, as the joy of creating a colorful, healthy dish is truly rewarding. Enjoy every bite and the delightful experience it brings to your table!

Spinach and Arugula Salad with Indian Spiced Chickpeas

Craving something healthy and bold? The Spinach and Arugula Salad with Indian Spiced Chickpeas is a vibrant mix of fresh greens and spiced chickpeas, delivering a burst of flavor with every bite. Perfect for lunch or as a side at dinner, this salad will leave you feeling satisfied and energized. Make it tonight for a delightful twist on your usual salad!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium Red Onion
• to taste Kosher Salt
• to taste Black Pepper
• 4 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Brown Mustard Seeds
• 3 medium Garlic
• 2 teaspoons Cumin Seeds
• 1 15-ounce can Chickpeas
• 4 handfuls Arugula
• 4 handfuls Spinach
• 1 tablespoon Fresh Basil
• 1 large Lemon

Equipment

• Oven
• Peeler
• Baking Sheet
• Skillet
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 450° F. This high temperature is key for caramelizing the onions.
2. Toss the onion wedges in 1 tablespoon of olive oil. Make sure they’re well-coated, as this will enhance their roasting.
3. Sprinkle the onions with kosher salt and black pepper. Don’t be shy with the seasoning; it brings the flavor alive!
4. Spread the onions out on a baking sheet and roast until they are charred at the edges, which should take about 20 to 30 minutes. Check on them every 5 minutes to ensure they don’t burn.
5. While the onions are roasting, heat the remaining 3 tablespoons of olive oil in a nonstick skillet over medium heat.
6. Add the brown mustard seeds to the hot oil. When they begin to pop, quickly cover the pan to prevent the seeds from jumping out.
7. After about 20 to 30 seconds, uncover and lower the heat. Be careful not to burn the seeds, as burnt mustard seeds can taste bitter.
8. Add the minced garlic and cumin seeds to the skillet. Toss them together until the garlic is golden and fragrant, which should take about 1 to 2 minutes.
9. Add the drained and rinsed chickpeas to the skillet. Toss until they are well coated in the spices and oil, then remove from heat.
10. Now it’s time to assemble! Place the arugula and spinach in four bowls. Divide the fresh basil evenly among the bowls.
11. Sprinkle the spiced chickpeas over the greens, followed by the roasted onions.
12. Squeeze fresh lemon juice over each salad and finish with a sprinkle of kosher salt to enhance the flavors.
13. Serve immediately to enjoy the freshness and vibrant flavors!

Notes

• Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
• Freezing: It’s not recommended to freeze salads, as the greens can become soggy.
• Pairing: Serve this salad alongside grilled vegetables or even as a filling for wraps.
• Experiment: Try adding roasted sweet potatoes or quinoa for extra heartiness.
• Seasonal Greens: Substitute spinach and arugula with seasonal greens like kale or spring mix.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!