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