Chickpea Salad with Ginger

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.