Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

The honest-to-goodness truth is that I’m not an obedient salad recipe follower. But I often regret it, because a little of this and a little of that sometimes works, and sometimes lacks. Here’s an instance where these ingredients together usually work, even if you cheat a little and just eyeball the recipe.

SERVES 4–6

• 1 16-oz (450-g) box mushrooms, sliced (button mushrooms are fine)
• 1 16-oz (450-g) can chickpeas, thoroughly rinsed
• 2 Tbsp olive oil
• ½ tsp kosher salt
• 1 16-oz (450-g) container arugula
• ½ cup cherry tomatoes, halved
• ½ cup crumbled feta cheese

For the Chickpeas

• ½ tsp cumin
• ¼ tsp cayenne pepper
• ¼ tsp black pepper
• ¼ tsp turmeric
• ¼ tsp garlic powder

Dressing

• ¼ cup olive oil
• 2 Tbsp canola oil
• ¼ cup lemon juice (juice of 2 lemons)
• 1 Tbsp honey
• 1 tsp Dijon mustard
• ½ tsp granulated garlic
• 1 tsp salt
• ⅛ tsp pepper

Preheat oven to 425°F (220°C).

Lay out the chickpeas and mushrooms on two sides of a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20–25 minutes.

Remove from oven. Immediately transfer the chickpeas to a bowl and toss with spices while still hot. Allow to cool.

Combine dressing ingredients in a small bowl.

To assemble the salad, arrange arugula and cherry tomatoes in a bowl. Add roasted mushrooms and roasted, seasoned chickpeas and toss. Top with crumbled feta cheese and drizzle with dressing.

(Originally featured in Family Table, Issue 742)