Curried Chickpea Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4teaspoons best-quality olive oil
- 1cup diced onions
- ½teaspoon turmeric
- ½teaspoon cumin
- ½teaspoon coriander
- ¼teaspoon cayenne pepper (optional)
- 215-ounce cans chickpeas, drained and rinsed
- 4teaspoons lemon juice, or to taste
- ¼teaspoon salt
- Pepper to taste
- 2tablespoons chopped fresh cilantro or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
358 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 15 grams dietary fiber; 10 grams sugars; 16 grams protein; 615 milligrams sodium
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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- 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
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Cooking Notes
ravishankar
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.
Indian dude
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.
kitchenonfire
Next time I will double the onion.
Marmeladova
Needs more lemon juice (or lime might be good, too) - and yes, definitely more onions.
Heidi
Very tasty, but so hot with the optional cayenne that the other flavors are covered up. I'll reduce the cayenne next time. The onions cook way down, so add more. Definitely a keeper.
dmorrell
Delicious -- doubled the onion and cayenne and served in a bowl with 6 oz of greek yogurt.
Karen L Davis
We liked it, but weren't wowed. I cut the cayenne in half and, now, wish I hadn't. Also upped each of the other spices by 1/4 t. Next time I'll try fresh cilantro because parsley didn't add anything to the flavor.
Daria
To make this more summery, I added quartered cherry tomatoes to the warm chickpeas once all was mixed together and stirred. The tomatoes got a bit warmed and wilted, deliciously, and the tomato juices spread a bit into the mixture.
Shelina
Delicious! Made it exactly as per the recipe with cilantro.
MsBlucher
I once mistakenly used powdered chipotle instead cayenne in something - now it's my go-to substitution, and liked it here as well.
I also cut the onions larger, more cubes than dice, so they come out closer to chickpea-sized after cooking.
Next time I might try adding some raw minced red onion at the end to brighten the flavor/texture a bit, or some sliced scallion greens along with the cilantro; nix on parsley, though.
(Really liked this warm with rice too; it may morph into a soup next!)
A. Fein
Yum... made this as written and it was delicious!
bsj40052
Absolutely love this-it has become a comfort food. At times, I add cold brow rice, crunchy garlic from the jar, and to balance, a spoonful of plain yogurt. I love this dish.
Karen
Made exactly per instructions and it was delicious! Very, very easy. I would perhaps increase the amount of cayenne pepper.
melissa
I’m always curious with these recipes - what kind of onion is best? Yellow, white, red?
Jacqueline
Cooked per instructions (used chipotle instead of cayenne, per another note). Will double spices, and the onion next time - it cooked way down and is closer to burned than darkened. I used chickpeas cooked from dry, so they were missing some of the moisture that canned/rinsed ones would have had. I added a splash of water to ‘deglaze’ the pan, along with some additional lemon juice. Tasty enough and a good base for improvisation
was a little too spicy
Consider cutting back or serving with eggs/starch
BR
I added chunks of Zucchini which I sautéed after the onions were soft and also used a little less cayenne, served it with brown rice and it was a great dinner.
nbuff
I double the lemon juice and no onions. (onion allergy). We eat warm with naan. An inexpensive pot luck to share.
Dani
Wow LOVED, added a bit of mayo to make it creamy. Love how simple this is.
Molly
Good flavors. I’d do a large cup of diced onion. Be sure to heat pan well before adding oil and do teaspoons of spice instead of halves. Cayenne lingers after eat bite so not optional. Yum.
Bonnie
Following other’s suggestions, I doubled the onions, cumin and coriander, and halved the turmeric and cayenne. I threw in a handful of a mixture of parsley and mint because that’s what was growing in my garden. I also used lime juice instead of lemon. This was very fast and delicious—a perfect quick summer meal.
Erin
Mine was delicious. Pure preference, I doubled the onion and all of the spices. It had an amazing flavor. I also loaded it with cilantro. Mint would be good too.
Jen
Added a small amount of minced ginger. Delish!
Laura
Delicious! I served it over a bed of spinach and roasted winter squash (seasoned with the same curry seasoning) for a hearty lunch. Can’t wait to have it again!
MaryLou
Threw this together today for lunch with some leftover chickpeas I cooked from dry earlier this week. I used Kashmiri chili powder in place of the cayenne. Served it warm as a side for some other leftovers and there's a little bit left over for tomorrow (or a late night snack!). Saving this recipe as a healthy option for that last few cups of chickpeas I always seem to have from cooking a pound.
Sam Simpson
Yum! Really great, even without the fresh stuff, which I didn’t don’t have. I halved the cayanne and would use even less next time.
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