Curried Chickpea Salad with Walnuts and Dried Currants

Curried Chickpea Salad with Walnuts and Dried Currants

Skill Level

Easy

Total Time

Yield

Serves

8

Chef Jamie Lauren uses Indian spices with fresh cilantro and arugula to bring chickpeas and toasted walnuts to life in this mouthwatering, protein packed salad! 

  • Salad
  • 2 cups dried chickpeas, soaked in 8 cups water overnight*
  • 4 bay leaves
  • 3 cloves garlic, crushed
  • 1 carrot, peeled and cut into large pieces
  • 2 cinnamon sticks
  • 1/2 cup lightly chopped California walnuts, toasted
  • 1/2 cup dried currants
  • 1 small red onion, quartered and thinly sliced
  • 2 cups wild arugula
  • 1 tablespoon chopped fresh cilantro
  • Curry Dressing
  • 2 tablespoons Madras curry powder
  • 1 tablespoon olive oil
  • 1 cup light mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Drain chickpeas of their soaking liquid. Place in a large stockpot and cover with fresh water; stir in bay leaves, garlic, carrot and cinnamon. Cook for about 1 1/2 hours or until chickpeas are tender, seasoning with salt at the end of cooking. Let cool, then drain and measure 4 cups of chickpeas. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
  2. Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir in chickpeas. Divide arugula between plates and top with equal amounts of chickpeas. Sprinkle each with a little chopped cilantro.

*To quick soak beans, bring to a boil in plenty of water to cover. Boil for 5 minutes, then remove from heat and let stand for 1 hour.

 

Calories
346

Total Fat
18

Saturated Fat
2

Monounsaturated Fat
2

Polyunsaturated Fat
4

Trans Fat
0

Cholesterol
10

Sodium
245

Carbohydrates
36

Dietary Fiber
10

Protein
11