Chickpea-And-Arugula Salad With Creamy Cumin Dressing And Roasted Pumpkin Seeds

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1 cup (8 ounces) plain whole-milk yogurt

1 teaspoon ground cumin

1 garlic clove, minced

1 1/2 tablespoons fresh lime juice

1 tablespoon balsamic vinegar, preferably white

Three 19-ounce cans chickpeas, drained and rinsed


4 ounces baby arugula (8 cups)

4 scallions, thinly sliced

1/3 cup salted roasted pumpkin seeds

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