Smoky Chickpeas with Greens
Charity Burggraf ©2022 by Amy Pennington. Excerpted from Tiny Space Gardening by permission of Sasquatch Books
"Arugula is one of the first greens to pop up in late winter or early spring, so it is perfect for a garden salad after months of no fresh greens," writes urban gardener Amy Pennington in Tiny Space Gardening: Growing Vegetables, Fruits, and Herbs in Small Outdoor Spaces. "The greens are strong tasting and bitter—an excellent addition to legume salads. In this recipe, the acid from a lemon cuts the bite from the raw onion. The addition of chickpeas makes for a light lunch. This is an easy recipe to multiply for guests."
How to Make It
1
In large bowl, combine the onion and lemon juice. Let stand for 5 to 10 minutes. Then add the lemon zest, olive oil, paprika, salt, and chickpeas.
2
Stir well and let sit for at least 15 minutes. Toss in the arugula and stir to blend.
3
Season to taste with salt and pepper and serve immediately.
Ingredients
3 thin slices red onion
½ lemon, zested and juiced
3 tbsp olive oil
¼ tsp smoked paprika
¼ tsp kosher salt
½ cup chickpeas, cooked
1 cup arugula or other lettuces
Freshly ground black pepper
Directions
1
In large bowl, combine the onion and lemon juice. Let stand for 5 to 10 minutes. Then add the lemon zest, olive oil, paprika, salt, and chickpeas.
2
Stir well and let sit for at least 15 minutes. Toss in the arugula and stir to blend.
3
Season to taste with salt and pepper and serve immediately.
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