Pan-Fried Chickpea Salad with Curried-Yogurt (adapted from 101 Cookbooks)
INGREDIENTS
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1 tablespoon olive oil
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1 cup cooked chickpeas
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1/2 cup yellow onion, chopped
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1/4 teaspoon each salt and pepper
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6 kalamata olives, halved or quartered
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1/2 lemon zested
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2 teaspoons harissa (optional; see Cooks Notes)
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1 slice lemon juiced
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3 cups arugula or watercress
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1/4 cup red onion, minced
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1/4 cup yogurt
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3/4 teaspoon curry powder
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3/4 teaspoon freshly squeezed lime juice
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1/2 teaspoon white wine vinegar
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1/4 cup chopped cilantro
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Pinch each of salt and pepper
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1 teaspoon warm water, as needed
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