Kurdish Chickpea, Cilantro, & Cumin Salad from Silk Road Cooking: A Vegetarian Journey by Najmieh Ba

Ingredients

• 1 hot green chili (serrano), chopped or ⅛ teaspoon cayenne
• 2 tablespoons fresh lime juice
• 1 clove garlic, peeled and crushed
• 1 small red onion, peeled and finely chopped
• ½-inch ginger root, peeled and grated, or ¼ teaspoon dried ginger
• ½ teaspoon freshly ground pepper
• ½ teaspoon salt
• 1 tablespoon toasted cumin seeds
• 2 cups canned chickpeas (garbanzo beans) already cooked, drained and rinsed or 1 cup dried chickpeas (see note)
• 1 large tomato, peeled and sliced
• ¼ cup olive oil
• ½ cup chopped fresh cilantro
• 4 cups shredded greens, romaine lettuce or arugula (optional)