Take some ginger, garlic and cumin seed you’ve sauteed. Ignore instructions from Bittman on amounts. Decide how much you like these flavorings and use accordingly. Enter chickpeas, those cuddly tan orbs. Excuse my bad poetic writing. Blend in rice vinegar for sour and honey for the sweet. Enter the bitter greens, arugula. Omit the red onion if you don’t care for tasting onion in you rmouth the rest of the day.
There you have the perfect adaptation of a Mark Bittman recipe for Warm Chickpea and Arugula Salad from How to Cook Everything Vegetarian.
I felt betrayed after my double fail on his Cottage Cheese Patties but I gave him a second chance. Third actually, since I made the patties twice.
This salad was goooooood.
I’m taking him back.
Even though he apparently said he does not like pie crust which I find appalling. Appalling.
Nobody’s perfect.
Oh, if you are making this for a vegan use maple syrup or something else sweet instead of honey…
Do you like pie crust? Or are you a filling person? I won’t judge.
Scrumptious Gruel 