Curried Chickpea Salad

Curried Chickpea Salad


Move over chicken salad!
  • 1 (15-oz.) can chickpeas
  • 1 tbsp. extra-virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 2 tsp. cumin seeds
  • 1 tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¼ c. mayonnaise or vegan mayonnaise
  • 2 tsp. lime juice
  • ½ red bell pepper, chopped
  • ½ small red onion, chopped
  • ¼ c. fresh cilantro, finely chopped
  • Toasted sourdough bread, for serving
  • Butter lettuce, for serving
  • Thinly sliced tomato, for serving
  1. Thoroughly drain the can of chickpeas. Spread chickpeas onto a baking sheet and dry with paper towels.
  2. In a large skillet over medium-high heat, heat oil until it shimmers. Add white onion and jalapeño and cook until the onion has fully softened and begun to turn golden, 7 to 8 minutes.
  3. Add garlic and cumin seeds and cook, stirring often, for 2 to 3 minutes, or until very fragrant and the cumin seeds begin to pop. Sprinkle over curry powder, coriander, turmeric, salt and pepper. Toss and toast for 2 minutes, or until the onion has taken on a darker color.
  4. Add chickpeas and cook, tossing occasionally, so that the chickpeas are coated in the spice mixture, and have started to crisp in places.
  5. Transfer chickpea mixture to a large bowl and cool for 10 minutes. Once cooled, use a potato masher to mash the chickpeas until you have a homogeneous, almost dough-like, consistency, with some whole chickpeas still intact.
  6. Fold in mayo, lime juice, bell pepper, red onion, and cilantro. Season to taste with salt and pepper. Top toasted bread with chickpea salad, butter lettuce, and sliced tomato and serve.

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