|Source||Adapted from Mark Bittman|
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.
Heat the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.
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. Put the arugula and spring onions in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning with fresh lemon juice.
Serve immediately, garnished with hard-cooked eggs if you like.