FRIED CHICKPEA SALAD

Fried Chickpea Salad image

Provided by Geoffrey Zakarian

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 15

Previous Next

1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
One 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
1 to 2 garlic cloves, thinly sliced
1 1/2 teaspoons ground cumin
3 cups baby arugula, washed and dried
3 cups baby kale, washed and dried
1 1/2 cups halved cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup finely crumbled feta cheese
2 tablespoons pine nuts, toasted

Steps:

In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil, or more as needed. Season with salt and pepper. Set aside.
In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 2 to 3 minutes.
Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a sheet tray and let cool slightly, about 15 minutes.
Pour the chickpeas into a large bowl. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts. Pour over the yogurt dressing, season with salt and pepper. Toss well and serve.