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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.
1 (16-ounce/450-gram) box mushrooms, sliced (button mushrooms are fine)
16 ounces (450 grams) Glicks Chickpeas, drained and thoroughly rinsed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 (16-ounce/450-gram) container arugula
1/2 cup cherry tomatoes, halved
1/2 cup crumbled Ta’amti Feta Cheese
1/2 teaspoon Pereg Cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 cup olive oil
2 tablespoons canola oil
1/4 cup Gefen Lemon Juice (or juice of 2 lemons)
1 tablespoon Manischewitz Honey
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic
1 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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fabulous.