Warm Chickpea Salad with Spinach

3 tablespoons extra virgin olive oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon cumin seeds
Freshly ground black pepper
1 1/2 cups cooked chickpeas (canned is fine too, rinsed and drained. I used a whole can)
1 tablespoon rice wine vinegar
1 teaspoon honey
1 tablespoon water
4 cups arugula leaves (or substitute spinach. I used baby spinach leaves)
1 small red onion, halved and thinly sliced
4 hard cooked eggs, quartered (optional. I do not eat eggs and omitted them from this recipe)

Wash and spin or pat dry the arugula (or spinach). If using large leaves of spinach, tear or roughly chop. Put into a large bowl and set aside.

Put the oil into a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin. Cook for about 1-2 minutes, stirring constantly, until the ginger and garlic are soft. Season with fresh ground black pepper. Add the chickpeas, stirring to coat with the seasonings and oil. Cook for about 3 minutes or so. If you don't want raw onions in your salad, add them to the skillet about a minute or so after the chickpeas.

Remove the pan from heat. With a fork (or spatula if using a nonstick skillet), stir in the vinegar, honey, and 1 tablespoon water. As you stir, mash a few of the chickpeas, as this will give the dressing some thickness and texture. If you did not add the onions to the skillet earlier, add them to the bowl of arugula (or spinach) now. Pour the contents of the skillet over the bowl of greens and gently toss to combine. Taste, and adjust the seasonings if needed. Serve immediately, garnishing with hard-cooked eggs if using.

Serving Size: serves four as a side or two as a main dish