Moroccan Chickpea and Herb Salad

Drain and rinse the chickpeas, then pat thoroughly dry with a clean towel. Toss with olive oil, cumin, salt, and black pepper. Spread in a single layer on a baking sheet and roast at 400°F for 25-30 minutes, shaking the pan halfway through, until deeply golden and crunchy.

Trim the woody ends from the asparagus spears and cut into two-inch pieces on a diagonal. Toss with a drizzle of olive oil and a pinch of salt. Sear in a hot skillet or grill pan for 3-4 minutes, turning occasionally, until bright green with charred blistered spots. Set aside to cool slightly.

Finely mince the preserved lemon rind, discarding the pulp. Pit and halve the Medjool dates lengthwise. Thinly slice the red onion into half-moons and tear the fresh mint leaves. Wash and dry the arugula thoroughly.

Whisk together olive oil, lemon juice, cumin, minced preserved lemon, salt, and black pepper in a small bowl until well combined. The dressing should be bright, aromatic, and slightly briny from the preserved lemon.

Spread the arugula on a large platter and scatter the charred asparagus pieces, toasted chickpeas, date halves, and sliced red onion over top. Drizzle the dressing generously over everything, toss gently, and finish with torn fresh mint leaves. Serve immediately while the chickpeas are still warm and crunchy.