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: