Curried Chickpea Salad
Published November 29, 2011
- Total Time
- 20 minutes
- Rating
- Comments
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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 analysis per serving (4 servings)
53 grams carbs; 358 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 15 grams fiber; 615 milligrams sodium; 16 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
- Step 4
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.
Private Notes
Comments
curry leaves can also be used instead of cilantro or parsley for a traditional indian version of this dish. they need to be introduced with turmeric, cumin etc.
Parsley rarely works well with Indian food, especially here. also, the quantity of turmeric recommended in the recipe is high, and will add some bitterness. I suggest taking it down to 1/4 tsp.
Next time I will double the onion.
I have been making this for years and love it. I up the spices because I like it that way.
Used fewer chickpeas, used curry powder (2 tsp) and cayenne (1 tsp) for the spices. Used extra onion and too much oil. Used limes (2) instead of lemons. No cilantro in the house, so skipped that. Easy and delicious; should make again.
I ended up riffing off this recipe. ?The outcome was really good! At the last minute I realized I didn’t have turmeric. I substituted curry powder for all the spices except cayenne. I added the cayenne. The dish was finished and tasted good. But I had a little time and I realized my family would want more onions and more kick . In the end I used 4c onion and double the spice.