Recipe: WARM CHICKPEA SALAD

1 stalk broccoli, trimmed
6 tbs olive oil
1 small sweet onion, chopped
2 tbs minced ginger
2 tbs minced garlic
1 tsp whole cumin seeds
1/2 tsp salt
1/8 tsp pepper
15 1/2 oz can chickpeas (garbanzo beans), drained and rinsed
1 yellow pepper, seeded, chopped
2 tbs rice wine vinegar
2 tsp honey
2 tbs water
3 cups arugula (greens)

1. Cut broccoli stalk into 1/4" coins, cut top into bite size pieces. Steam until tender. Set aside.
2. Place oil in a skillet and heat. Add onion, ginger, garlic and cumin, cook 3 min. or until onion is softened. Add salt, pepper and chickpeas and cook 3 min. Stir in yellow pepper and broccoli and remove from the heat.
3. Stir in vinegar, honey and water. Place arugula in a bowl and spoon warm chickpea mixture on top.

TOSS LIGHTLY AND SERVE.

Makes 4 servings.