Curried Chickpea Salad

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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.

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

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.

From What Chefs Feed Their Kids, by Fanae Aaron