Chickpea-and-Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds

• 1 cup (8 ounces) plain whole-milk yogurt
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar, preferably white
• Three 19-ounce cans chickpeas, drained and rinsed
• Salt
• 4 ounces baby arugula (8 cups)
• 4 scallions, thinly sliced
• 1/3 cup salted roasted pumpkin seeds

1. In a large bowl, combine the yogurt with the cumin, garlic, lime juice and vinegar.
2. Fold in the chickpeas and season with salt.
3. Arrange the arugula in an even layer on a large platter.
4. Spread the dressed chickpeas on top.
5. Garnish with the scallion slices and roasted pumpkin seeds and serve right away.

milk, ground cumin, garlic, lime juice, balsamic vinegar, three, salt, baby arugula, scallions, pumpkin seeds

Taken from www.foodandwine.com/recipes/chickpea-and-arugula-salad-with-creamy-cumin-dressing-and-roasted-pumpkin-seeds (may not work)