Orecchiette with Raw Arugula and Chickpea Salsa

Adapted from Pasta e Verdura, by Jack Bishop

This would also be good if you omitted the cumin in the dressing, added some freshly ground black pepper, and served the pasta with a dusting of grated parmesan cheese.

1 (15-ounce) can chickpeas, rinsed and drained
15 kalamata olives, roughly chopped
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 tablespoons extra virgin olive oil, divided
1 pound orecchiette pasta
1/4 lb. fresh arugula (or more to taste), stemmed, washed and roughly chopped

Mix the chickpeas and olives in a bowl. Place the lemon juice in a small bowl and add the garlic, salt and ground cumin. Slowly whisk in 1/4 cup of the olive oil until emulsified. Pour the dressing over the chickpeas and stir to coat. Set aside while you prepare the pasta.

Cook the pasta in salted water according to package directions. Drain, but allow some water to cling to the pasta. Return pasta to pan, add chickpea mixture, chopped arugula and remaining 2 tablespoons oil. Toss just until arugula is slightly wilted. Serve immediately.