Curried Chickpea Salad

California Walnut Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 90 mins

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.


2cups dried chickpeas, soaked in 8 cups water overnight*
4-- bay leaves
3cloves garlic, crushed
1-- carrot, peeled and cut into large pieces
2-- cinnamon sticks
1/2cup lightly chopped California walnuts, toasted
1/2cup currants
1small red onion, quartered and thinly sliced
2cups wild arugula
1tablespoon chopped fresh cilantro
Curry Dressing:
2tablespoons Madras curry powder
1tablespoon olive oil
1cup light mayonnaise
1/4cup chopped fresh cilantro
1/4teaspoon cayenne pepper
-- Juice of 1 lime
1teaspoon salt to taste
1/2teaspoon 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

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 2.5
  • Fat 18g
  • Saturated Fat 2g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg
  • Sodium 510mg
  • Potassium 380mg
  • Carbohydrate 30g
  • Fiber 9g
  • Sugars 11g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 15%