Drain and rinse the chickpeas Lay them on a few paper towels to dry while you grab the rest of the ingredients.
1 can
Heat a skillet over medium-high heat. It should be large enough for the chickpeas to create one layer on the bottom. Once the pan is heated add the beans and sprinkle with the cumin.
About ½ teaspoon ground cumin
Shake the pan to prevent sticking. "Toast" the chickpeas for about 5-6 minutes shaking every minute or two. They will begin to pop a bit, just toss around the pan when that happens.
While the chickpeas are toasting place the spinach, tomatoes and onion in a large bowl big enough to toss (or shake) the salad.
About 3 cups baby spinach leaves, 10 grape tomatoes, slice of red onion chopped
Whisk the pomegranate juice, vinegar, honey, oil, salt and pepper and set aside.
1 oz pomegranate juice, 1 tablespoon red wine vinegar, ½ tablespoon honey, 1 teaspoon olive oil, Kosher salt and fresh cracked black pepper
Add the toasted chickpeas (½ cup of them - 82g) to the salad, top with the pomegranate vinaigrette and toss to coast everything.