3 Tbsp. extra virgin olive oil1 Tbsp. minced, peeled fresh ginger 1 Tbsp. minced green garlic 1/2 tsp. cumin seeds salt & freshly ground pepper 1 1/2 c. cooked or drained, canned chickpeas 1 Tbsp. rice wine vinegar 1 tsp. honey 4 c. arugula leaves, chopped 1 spring onion, thinly sliced 4 hard-cooked eggs,  (optional) 1/2 c. feta cheese, (optional)

Put the olive oil in a deep skillet over med. heat.  When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1-2 min. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 min. Remove from heat. With a fork, stir in the vinegar, honey, and 1 Tbsp. water.  Mash a few of the chickpeas as you stir to add texture to the dressing.  Put the arugula and onion in a lg. bowl and toss with the warm chickpea dressing.  Taste and adjust the seasoning.  Serve immediately, garnished with hard-cooked eggs and Feta cheese, if desired.

Adapted from How to Cook Everything Vegetarian by Mark Bittman