Visually appealing and nutritionally satisfying, this cumin-scented salad of artichoke hearts, arugula, chickpeas, feta cheese and pine nuts is a perfect side.
Special Diets:
Ingredients
Method
For the vinaigrette, preheat oven to 350°F.
Place unpeeled garlic cloves in a small baking dish and drizzle with 1/2 teaspoon olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly, then peel and mince.
Transfer to a small bowl.
Add vinegar, cumin and mustard to garlic, and whisk to combine.
Warm vinaigrette in a small skillet.
For the salad, mix together chickpeas, artichoke hearts and feta in a medium bowl.
Place arugula in a large serving bowl or platter.
Mix half of the warmed vinaigrette with arugula, tossing until leaves wilt.
Mix the other half with chickpea mixture.
Top arugula with chickpea mixture and sprinkle with pine nuts.
Garnish with parsley.
Nutritional Info
Serving Size
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.