Curried Chickpea Salad with Walnuts and Dried Currants

Curried Chickpea Salad with Walnuts and Dried Currants

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! 


For the 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

For the Curry Dressing:

  • 2 tablespoons 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. 
  2. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
  3. Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir in chickpeas, currants, red onion and walnuts. 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.