CHICKPEA SALAD WITH GINGER

Steps:

• 1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast. 2. In a lrge bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.) 3. Taste and add more salt, pepper or lemon juice if you like, granish with cilantro and serve.