Though this salad is a modern creation, it uses several ingredients that were common in ancient and medieval Jewish cuisine.
Arugula, chickpeas and onions are all mentioned in both the Tanakh and the Talmud, and appeared in many Jewish cuisines throughout history. This simple salad serves as a light meal or a protein- and iron-packed side dish.
1 large onion, finely diced
2 cloves garlic, crushed
1 tablespoon table salt
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 teaspoon apple cider vinegar
2 tablespoons olive oil
1/3 cup water
2½ cups cooked chickpeas (about 2 cans, drained)
4 large handfuls of fresh arugula (6 ounces)
Salt and black pepper, to taste
1) Heat a skillet, and then add the oil. When the oil is hot, add the onions and garlic and sauté until translucent. Add the spices and vinegar, and mix in thoroughly. When the onion becomes more transparent, add the water. Let cook until the water has cooked off and the onions are brown. Remove from the heat and let cool.
2) Assemble the salad. Mix the cooked chickpeas and the arugula together until they are thoroughly mixed. Add caramelized onion mixture and mix again.
3) Add salt and pepper and serve at room temperature.