Description
A refreshing and flavorful salad made with chickpeas and spices.
Ingredients
Scale
- 2 x 15 oz. cans Chickpeas (garbanzo beans), rinsed well and drained
- 4 tsp. olive oil
- 1 onion, finely chopped
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped cilantro
- 2 T fresh-squeezed lemon juice (plus more to brighten the flavor when serving if desired)
- sea salt to taste
Instructions
- Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears and let chickpeas drain while you cook the onions.
- Heat the olive oil in a large heavy frying pan or saute pan, add the onion, turn heat to medium-high and saute onions until they are lightly browned and starting to get crisp, about 6-8 minutes.
- Stir frequently while the onions cook, and don’t let them get too browned or they will be bitter.
- When onions are lightly browned, stir in the turmeric, cumin, coriander, and cayenne pepper and cook 2-3 minutes more, until the spices are fragrant and slightly toasted.
- Add the drained chickpeas and cook 2-3 minutes more, stirring so the spices and onions are well-distributed in the chickpeas.
- Then stir in chopped cilantro and lemon juice and cook 3-4 minutes more.
- Turn off heat and season to taste with sea salt.
- Let the mixture cool, then transfer to a plastic container with a snap-on lid and let salad chill in the refrigerator at least 30 minutes before serving.
- Serve cold or at room temperature, tasting and adjusting the flavor with more lemon juice and sea salt before serving if desired.
- Joan’s on Third serves the Curried Chickpea Salad cold as a main-dish salad, but it can also be served warm or as a side dish.
Notes
- Chopped cilantro can be adjusted to taste.
- More lemon juice can be added when serving to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Saute
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg