Curried Chickpea Salad

This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.

Ingredients

  • 4 teaspoons best-quality olive oil
  • 1 cup diced onions
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon cayenne pepper (optional)
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 4 teaspoons lemon juice, or to taste
  • ¼ teaspoon salt
  • Pepper to taste
  • 2 tablespoons chopped fresh cilantro or parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      352 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 15 grams protein; 671 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
  2. Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
  3. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
  4. Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

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