Chickpea Salad with Ginger

1 tablespoon cumin seeds or ground cumin
3 cups cooked or canned chickpeas
2 bell peppers, red, yellow or orange; cored, seeded and diced
1 red onion, diced
1 1-inch piece ginger, peeled and minced, or more to taste
1 tablespoon sugar, optional
3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves

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.

In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.
from Bitten.