Curried Chickpea Salad
- Yield 8 servings
- Prep 15 mins
- Cook 90 mins
Walnuts and currants add pizazz to this chicken salad.
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
- 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. 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