Chickpea Salad with Ginger

The New York Times published this recipe in their "recipes for health" section in early September. It has a simple ingredient list, an easy cook process, it's quick and it stays in the fridge as a great snack.

Chickpea Salad with Ginger
4 Servings

1Tbsp ground cumin or cumin seeds
3 cups canned chickpeas (I used low sodium), rinsed and drained
2 red, orange or yellow peppers (cored, seeded and diced)
1 red onion, diced
1 inch pc ginger, peeled & minced (I got a trusty tube of ginger I have been using!)
1 Tbsp sugar, optional
3 Tbsp fresh lemon juice
s&p to taste
chopped fresh cilantro
*1 Tbsp of Olive oil to moisten it up a bit (A Sherri addition to moisten it up and make it more "restaurant" tasting

Toss all ingredients together except cilantro and refrigerate.
Taste and add salt, pepper and lemon juice if needed. Add cilantro when ready to serve.