Ingredients:

• 4 cups cooked or canned chickpeas, rinsed & drained
• 1 small red onion, peeled, halved & thinly sliced
• 2 cups cucumbers, peeled & sliced into half moons
• 2 cups arugula or baby spinach
• 2 Tbsp. fresh mint leaves, rough chopped
• 1/4 cup Viognier Honey Vinegar
• 1/4 cup extra virgin olive oil
• 1 Tbsp. ground cumin
• 1 tsp. sea salt
• 1 Tbsp. black pepper, ground

Directions:

1. Place the red onion in a large mixing bowl and toss with half of the salt and let sit together for 10 to 15 minutes.
2. Add the vinegar, olive oil, remaining salt, pepper and cumin, and stir to combine. Then add the chickpeas, and let them sit in the dressing for 20 minutes to an hour, stirring occasionally to keep the chickpeas coated with the vinaigrette.
3. When you are ready tos erve the salad add the cucumbers, mint, and arugula to the chickpea mixture. Taste; adjust seasoning if necessary and serve.

• Add fresh fennel to the salad and serve with grilled lamb chops
• Add some frisee to the salad and top with grilled fresh halibut, tuna or sea scallops.