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Curried Chickpea Salad with Walnuts and Dried Currants
Curried Chickpea Salad with Walnuts and Dried Currants
Submitted By:

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! 

  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 45m
5 stars
Vegetarian Quick Chef Collection
Ingredients

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

Directions
  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.

Nutrition

  • Calories: 346
  • Total Fat: 18 g
  • Saturated Fat: 2 g
  • Monounsaturated Fat: 2 g
  • Polyunsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Cholesterol: 10 mg
  • Sodium: 245 mg
  • Total Carbohydrate: 36 g
  • Dietary Fiber: 10 g
  • Protein: 11 g