1. Place chickpeas, water or stock, cumin and salt in a small size pressure cooker or stockpot.

2. Over medium-high heat, bring to a boil, lower heat and simmer (20-30 minutes in a pressure cooker) or (45 minutes in a stockpot, adding water as needed). When beans are tender, remove from pot and drain.

3. To make dressing, combine all ingredients (except salt) in a blender. Blend to a creamy consistency. Season with sea salt.

4. While beans are still warm, toss with ¼ cup dressing.

5. Let beans come to room temperature. Add Arugula, olives parsley and basil to salad right before servings. Season with salt and pepper to taste.

See Also: Sauteéd Lacinata Kale with Matchstick Carrots