Curried Chickpea Salad Recipe

Curried Chickpea Salad Recipe – Vegan

This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs. — Linda Jons


  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.
  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.
  3. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
  4. Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately


  • 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

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