Curried Chickpea Salad

  • Yield 8 servings
  • Prep 15 mins
  • Cook 90 mins

Walnuts and currants add pizazz to this chicken salad.

California Walnut Board

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.


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 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
1 teaspoon salt to taste
1/2 teaspoon 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. 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. 

Recipe Courtesy of Chef Jamie Lauren of Absinthe Brasserie and Bar, San Francisco



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