- Makes 6 servings
- This salad makes a substantial main-course dish for a vegetarian meal.
- FOR THE VINAIGRETTE:
- Zest of 1 lime, minced
- 3 tablespoons (45 ml) freshly squeezed lime juice
- 1 teaspoon freshly ground cumin
- ¼ teaspoon hot paprika, or to taste
- 2 garlic cloves, minced
- Fine sea salt and freshly ground black pepper
- ¼ cup plus 2 tablespoons (90 ml) extra virgin olive oil
- FOR THE CHICKPEAS:
- 1 cup (200 g) dried chickpeas (to give 2 cups cooked chickpeas)
- 1 teaspoon cumin seeds
- ¼ teaspoon baking soda
- 1 spring onion or 3 scallions with about 2 inches (5 cm) of their green tops intact, trimmed and diced
- TO COOK THE SQUASH:
- 3 pounds (1.5 kg) butternut squash, peeled, seeds removed and reserved, flesh cut into 1-inch (2.5-cm) cubes
- 2 tablespoons extra virgin olive oil
- Fine sea salt and freshly ground black pepper
- FOR SERVING:
- 1 cup (10 g) cilantro leaves, gently packed
- ½ cup (5 g) flat-leaf parsley leaves, gently packed
- 8 cups arugula leaves, torn into bite-sized pieces
- ¼ cup (35 g) squash seeds, lightly toasted
- Fleur de sel and freshly ground black pepper (optional) DIRECTIONS:
- Place the lime zest in a small bowl. Whisk in the lime juice, cumin, paprika, garlic, and salt and pepper to taste. Whisk in the olive oil. Taste for seasoning and reserve.
- Place the chickpeas in a saucepan and cover them with 2 inches (5 cm) of water. Add ½ teaspoon of the cumin seeds and the baking soda and bring to a boil. Remove from the heat and let sit for 1 hour. Drain the chickpeas and cover them with 2 inches (5 cm) of water. Add the remaining ½ teaspoon of cumin seeds and bring to a boil over medium-high heat. Reduce the heat so the chickpeas are boiling gently and cook, partially covered, until the chickpeas are tender through but still somewhat crisp and have nearly doubled in size, about 40 minutes. Remove from the heat and drain, reserving the cooking liquid. Add half the lime vinaigrette to the chickpeas and toss. Add the onion or scallions and toss. Cool to room temperature.
- Preheat the oven to 425°F (220°C). Place the squash in a bowl, toss with the 2 tablespoons of olive oil, and season generously with salt and pepper. Turn out the squash onto a baking sheet or a roasting pan and roast in the center of the oven until it is tender through, about 30 minutes.
