By Kristi O’Toole Ingredients: • 2 cans (15 ounces each) chickpeas, drained and rinsed (3 1/2 cups) • 1 can (14.5 ounces) diced tomatoes, drained • 2 teaspoons lemon juice • 1 tablespoon olive oil • 1 tablespoon finely grated fresh ginger root