Warm Chickpea Salad with Arugula

for lunch today...



from How to Cook Everything Vegetarian

(20 minutes with precooked beans)

3 T olive oil
1 T minced peeled fresh ginger
1 T minced garlic
1/2 t cumin seeds
alt and freshly ground black pepper
1 1/2 c cooked (or drained canned) chickpeas
1 T rice wine vinegar
1 t honey
4 c arugula leaves
1 leek - chopped (substituted for red onion)
4 hard-cooked eggs - quartered (optional)

Saute ginger, garlic and cumin in olive oil stirring constantly - about 2 minutes. Sprinkle with salt and pepper then add chickpeas. Stir 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 T water. Mash a few chickpeas as you stir to add texture to the dressing. Put the arugula and leek in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, with egg if you like.