Chickpeas and Arugula salad

To go with the Curried Potatoes, I decided to make Chickpeas and Arugula salad, because both of them have Indian flavors.

Directions: in olive oil cook minced ginger, garlic and cumin seeds. Add chickpeas and cook for about 3 minutes. Remove from heat and add honey, a bit of water and rice wine vinegar. Stir everything with a fork, making sure to mash some of the chickpeas to make the vinaigrette thicker.

Add the chickpea mixture to arugula and thinly sliced red onion. Season with salt & pepper. Serve immediately (warm!)

Thoughts: absolutely delicious! I typically don't cook with honey, but this was just a nice touch of sweetness and did a great job of offsetting the sharpness of arugula.