Preheat your oven to 450° F. This high temperature is key for caramelizing the onions.
Toss the onion wedges in 1 tablespoon of olive oil. Make sure they’re well-coated, as this will enhance their roasting.
Sprinkle the onions with kosher salt and black pepper. Don’t be shy with the seasoning; it brings the flavor alive!
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.
While the onions are roasting, heat the remaining 3 tablespoons of olive oil in a nonstick skillet over medium heat.
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.
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.
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.
Add the drained and rinsed chickpeas to the skillet. Toss until they are well coated in the spices and oil, then remove from heat.
Now it’s time to assemble! Place the arugula and spinach in four bowls. Divide the fresh basil evenly among the bowls.
Sprinkle the spiced chickpeas over the greens, followed by the roasted onions.
Squeeze fresh lemon juice over each salad and finish with a sprinkle of kosher salt to enhance the flavors.
Serve immediately to enjoy the freshness and vibrant flavors!
