Spinach and Arugula Salad with Indian Spiced Chickpeas

Bahan-bahan (4 porsi)

• 3 medium red onions, (trimmed and cut into wedges)
• kosher salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• 2 teaspoons brown mustard seeds
• 3 medium garlic cloves, (peeled and minced)
• 2 teaspoons cumin seeds
• One 15-ounce can chickpeas, (drained and rinsed)
• 4 handfuls arugula
• 4 handfuls fresh spinach leaves
• 1 tablespoon chopped fresh basil
• 1 large lemon, (juiced)