Chickpea Salad with Ginger

• 3 cups cooked (page 431) or canned chickpeas
• 2 bell peppers, red, yellow, or orange, stemmed, seeded, and diced
• 1 red onion, diced
• One 1-inch piece fresh ginger, peeled and minced
• 1 tablespoon ground cumin, lightly toasted in a dry pan until fragrant
• 1 tablespoon sugar
• 3 tablespoons fresh lemon juice
• Salt and black pepper to taste
• Chopped fresh cilantro leaves for garnish

1. Toss the chickpeas, peppers, onion, and ginger together in a large bowl.
2. Sprinkle on the cumin, sugar, and lemon juice and mix well.
3. (You can prepare the dish up to this point in advance; let sit for up to 2 hours.)
4. Season with salt and pepper, garnish with cilantro, and serve.
5. Substitute 1 cup lightly toasted cashews for the peppers.
6. Add 1/4 cup yogurt along with the cumin, sugar, and lemon juice.

chickpeas, bell peppers, red onion, ginger, ground cumin, sugar, lemon juice, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chickpea-salad-with-ginger-386016 (may not work)