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Curried Chickpea Salad with Walnuts and Currants

Curried Chickpea Salad with Walnuts and Currants

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

22 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad:

2 cups chickpeas dried; soaked in 8 cups water overnight*
4 bay leaf
3 cloves garlic crushed
1 carrot peeled, cut into large pieces
2 cinnamon sticks
1/2 cup walnuts California; toasted, lightly chopped
1/2 cup currants dried
1 small onion red; quartered, thinly sliced
2 cups arugula wild
1 tbsp cilantro fresh, chopped

Curry dressing:

2 tbsps curry powder
1 tbsp olive oil
1 cup mayonnaise light
1/4 cup cilantro fresh, chopped
1/4 tsp cayenne pepper
1 lime juiced
salt and pepper to taste

Instructions

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.
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 quickly 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.