Side Items

Curried Chickpea Salad (NYTimesRecipe) takes several minutes to prepare.

Curried Chickpea Salad (NYTimesRecipe) takes several minutes to cook.

Curried Chickpea Salad (NYTimesRecipe) makes 1 servings.

The ingredients for Curried Chickpea Salad (NYTimesRecipe) are:

1.3 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
.5 tsp Turmeric, ground
.5 tsp Cumin (ground) (by IVORYGRL1)
.5 tsp Coriander, ground (by ECUPMCB)
1.5 cup Chickpeas (garbanzo beans)
1.3 tbsp Lemon juice
100 grams Cilantro, raw

Here is how you make Curried Chickpea Salad (NYTimesRecipe):

Preparation Heat a saut? pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and saut? until deeply colored, about 6 to 8 minutes, stirring periodically. Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to saut? until the spices are aromatic and a bit toasted, about 3 minutes. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors. Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.Serving Size: 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user SIRIUS_CHG.

The nutritional information for Curried Chickpea Salad (NYTimesRecipe) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 676.2

• Total Fat: 22.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,085.8 mg
• Total Carbs: 100.9 g
• Dietary Fiber: 21.8 g
• Protein: 22.0 g