Chickpeas salad with pan-roasted onions and a cumin/poppy-seed dressing

In a medium-sized bowl, put the following
1 large tomato diced into 1/2" chunks
1 small handful mint leaves (if they're large leaves, chop them)
1/2 lemon - juice thereof

Drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste.
Mix it in to the above mis en place, and add salt to taste. 

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp poppy seeds
and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)
Add  1 red onion, chopped, to this and stir frequently (you want it to brown rapidly, but not so rapidly that it blackens) till the onions are cooked through (around 2 - 3 minutes)
When they are almost done, add in 1 tsp red pepper flakes and stir

Place a handful of baby spinach each into 4 bowls.  
Divide the bean/tomatoes mix on top of the spinach.
Divide the pan-roasted onions on top of the beans
Top with pearl mozzarella (or, if you can't get that, fresh mozarella works just as well, but doesn't look as cool)
 
Serve with a country bread of some kind (interestingly, parathas work really well too!) and a glass of prosecco, or picpoul di pinet. Mmmmmm

Bonus : If you've got any pomegranate seeds, sprinkle liberally. The crunch/juice factor puts this recipe over the top!