Warm Chickpea and Arugula Salad

Ingredients

• Arugula

  raw

  1 cup or 20g

• Chickpeas

  canned

  ½ cup or 120g

• Olive oil

  1 tbsp or 14g

• Lemon juice

  ½ tbsp or 8g

• Cumin seed

  ⅛ tsp, whole or 0.3g

• Salt

  table

  ½ dash or 0.2g

Directions

1. Heat half of olive oil in a large skillet over medium heat.
2. Add the cooked chickpeas to the skillet and sprinkle with salt and cumin. Stir and cook for about 5 minutes until the chickpeas are warmed through and slightly crispy.
3. In a large bowl, combine the arugula with the remaining olive oil and lemon juice. Toss to coat the leaves evenly.
4. Add the warm chickpeas to the arugula and toss gently to combine.
5. Serve immediately as a warm salad, adjusting seasoning with more salt if needed.