From inthekitchenwithkath.com
(Adapted from a recipe in The Best Recipes in the World, by Mark Bittman)
Serves 4 – 5
3 cups cooked chickpeas (I cooked a pound, but you could use canned)
2 bell peppers, red, yellow, or orange, stemmed, seeded and diced
½ cup chopped red onion
One 1-inch piece fresh ginger, peeled and minced
1 tablespoon ground cumin, lightly toasted in a dry pan until fragrant (takes 30 – 60 seconds)
1 – 2 tablespoons light olive oil
3 tablespoons lemon juice
Salt and pepper to taste
Chopped cilantro for garnish
Arugula for serving (Optional)
1. Toss the chickpeas, peppers, onion, ginger, cumin, oil, and lemon juice together in a large bowl. Season to taste with salt and pepper.
2. To serve, put a handful of arugula on each salad plate. Top with the chickpea salad and garnish with the cilantro.