Grilled salad: Reason to finally use grilling pan

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Grilled salad: Reason to finally use grilling pan

 

By J.M. HIRSCH, AP Food Editor | June 6, 2014 | Updated: June 6, 2014 8:28am

 

GRILLED CHICKPEA SALAD WITH RED ONION AND SOURDOUGH

 

Start to finish: 15 minutes

Servings: 6

Juice of 1 lemon

4 tablespoons olive oil, divided

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 large red onion, cut into thin rounds

1 large red bell pepper, cored and cut into strips

15-ounce can chickpeas, drained

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons

5-ounce container arugula

Heat a grill to high. Set a perforated grilling pan on the grill directly over the heat source.

In a small bowl, whisk together the

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