Warm Chickpea Salad with Baby Arugula or Spinach Ingredients: 3 tablespoons olive oil, extra virgin 1 tablespoon ginger, fresh 1 tablespoon garlic 1/2 teaspoon cumin seeds salt black pepper 1 1/2 cups chickpeas 1 tablespoon rice wine vinegar 1 teaspoon honey 4 cups arugula (baby) 2 onion, spring lemon juice (fresh) 4 egg Instructions: 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. Description: This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions. Notes: