Fried Chickpea Salad by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

⅓ cup Greek yogurt

3 tablespoons fresh lemon juice

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 15-ounce can chickpeas, rinsed, drained, and dried very well

1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)

3 garlic cloves, sliced

1 teaspoon ground cumin

3 cups baby arugula, washed and dried

3 cups baby kale, washed and dried

1 ½ cups halved cherry tomatoes

½ cup coarsely chopped fresh cilantro

½ cup coarsely chopped fresh mint

¼ cup finely crumbled feta cheese

2 tablespoons pine nuts, toasted

Directions at splendidtable.org

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