Spinach and Arugula Salad with Indian-Spiced Chickpeas and Charred Red Onions

Source: Jack Bishop's A Year in a Vegetarian Kitchen

2 medium red onions, cut crosswise into 1/2-inch-thick rounds
4 tablespoons extra-virgin olive oil
salt
3 medium garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds
2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons chopped fresh mint leaves
8 cups packed flat-leaf spinach with tough stems removed
4 cups packed arugula leaves with tough stems removed
2 tablespoons fresh lime juice

Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook just until warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

I talked about this recipe HERE.