Warm Chickpea Salad with Arugula
3 T extra virgin olive oil
1 T minced peeled fresh ginger
1 T minced garlic
1/2 t cumin seeds
Salt and freshly ground black pepper
1-1/2 c. chickpeas
1 T rice wine vinegar
1 t honey
1 T water
4 c. arugula leaves
1 small red onion, halved and thinly sliced
4 hard-cooked eggs, quartered (optional)
1 Put olive oil in a deep skillet over medium heat.
2 When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1-2 minutes.
3 Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.
4 Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing.
5 Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning.
6 Serve immediately, garnished with hard-cooked eggs if you like.