Here’s another instant success! I whipped this up and both Mark and I were amazed at how quickly it came together. And it's so rich and delicious; I think it would be great on a bed of leafy greens but if you don’t have time to toss up a salad, trust me, it stands on its own.
Curried Chickpeas (Adapted from Joan's on Third)
1/2 C diced onions
4 t best-quality olive oil
1/2 t turmeric
1/2 t cumin
1/2 t dried coriander
1/4 t cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 T chopped fresh cilantro
1 T lemon juice, or to taste
In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.
Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.
Nutrition per serving: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium. Makes 4 servings.