This Spinach and Arugula Salad with Indian Spiced Chickpeas is truly one of my favorite, really different salad recipes. There is so much flavor going on all in one salad.
One of the things I love about this salad is that it’s just a very simple salad. The onions are roasted, so they have that lovely roasted flavor. And the chickpeas are spiced with garlic, mustard seeds and cumin seeds to give them such good flavor! I love to serve this salad with simply grilled steak or chicken.
Ingredients needed:
- red onions
- kosher salt and freshly ground black pepper
- olive oil
- garlic
- brown mustard seeds
- cumin seeds
- chickpeas
- chopped fresh basil
- fresh spinach leaves
- arugula
- freshly squeezed lemon juice
How to make Spinach and Arugula Salad with Indian Spiced Chickpeas:
I don’t care for raw onions, but in this recipe, the onions are roasted. They get a just-slighty caramelized, just-barely charred flavor that is tempting to nibble on and perfect to top the salad.
The chickpeas are are sautéed in oil and garlic with bursting mustard seeds and cumin seeds. Just enough to give them the flavor needed to carry the salad.
To assemble the salad, put some spinach and arugula in each of four bowls. Sprinkle fresh basil on too. Top with the roasted onions and spiced chickpeas. A squeeze of lemon juice is all that is needed to dress these salads. It’s just a simple flavor to contribute to the salad that doesn’t take away from the chickpea and roasted onion superstars.
I can eat this salad for dinner with just a little bit of grilled chicken, and I’m a happy camper.
If you’re looking for a new salad that isn’t the same old salad you always make, consider making this Spinach and Arugula Salad with Indian Spiced Chickpeas for your next meal. I think you’ll be very pleased with how it turns out!
See that forkful? It’s so tasty!!
If you are looking for more great salad recipes, consider trying my Pine Nut and Avocado Salad, Triple Berry Salad or this Balela Salad.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Spinach and Arugula Salad with Indian Spiced Chickpeas
Ingredients
- 3 medium red onions, trimmed and cut into wedges
- kosher salt and freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 teaspoons brown mustard seeds
- 3 medium garlic cloves, peeled and minced
- 2 teaspoons cumin seeds
- One 15-ounce can chickpeas, drained and rinsed
- 4 handfuls arugula
- 4 handfuls fresh spinach leaves
- 1 tablespoon chopped fresh basil
- 1 large lemon, juiced
Instructions
ROAST THE ONIONS:
- Preheat the oven to 450° F. Toss the onion wedges in 1 tablespoon of oil. Sprinkle with salt and pepper and roast until charred at the edges. (check on them every 5 minutes until done.)
PREPARE THE CHICKPEAS:
- Heat remaining 3 tablespoons of oil in a nonstick skillet on medium and add the mustard seeds. When they begin to pop, cover the pan and let them finish (20 to 30 seconds). Immediately turn down the heat to prevent the seeds from burning and add garlic and cumin seeds. Toss until the garlic and cumin are toasted. Add the chickpeas and toss to coat in the spices and oil. Remove from heat.
ASSEMBLE THE SALAD:
- Place the greens in each of four bowls. Divide the fresh basil between the bowls. Sprinkle with the chickpeas. Divide the roasted onions between the salads. Squeeze lemon juice over each salad and sprinkle with kosher salt. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
