Lemony Curried Chickpea Salad

First off, this recipe shouldn’t be called just “Lemony Curried Chickpea Salad”. A much more exotic (and fancier) name would be much more appropriate. It truly deserves it.
This is an excellent dish, that has nothing to share with that “simpleton” name.
The mixture of spices is superb, and the touch of lemon sublime. The combination of flavors unique, and...OK, I might be exaggerating a tad, but this salad is really good, and totally deserves a chance. On top of that it's uber healthy, with all those spices and fresh herbs; and that's what we're really going for, don't we?



One of the biggest virtues of this salad is that you can make it in a heartbeat. Well, it’s “easy peasy” if you use canned chickpeas, if you start from dried ones it does require a bit more of your time.
You should take advantage of canned chickpeas, and make your life simpler.


With the time saved you should to do something useful, like working out, doing yoga or - better yet - just spend some extra time with your loved ones.



Lemony Curried Chickpea Salad Print this Recipe!
Adapted from Joan McNamara’s original recipe

Ingredients

2 cans 15 oz / 425 gr cans chickpeas, drained and rinsed well
2 tbsp olive oil
1 medium onion, finely chopped
½ tsp turmeric
½ tsp coriander
¼ tsp cayenne pepper
¼ tsp cumin
2 tbsp lemon juice
¼ tsp fine grain sea salt
Pepper to taste
2 tbsp chopped fresh parsley

Directions

In a large pan over medium heat saute’ the onions with the olive oil, and salt, about 6 to 8 minutes. You want the onions to soften, and get a bit of color, not too much though.
Add the turmeric, cumin, coriander, and cayenne pepper, and saute’ for about 3 minutes until the spices are well toasted.
Add the chickpeas, lemon juice, and pepper. Cook for another 5 minutes to blend the flavors.
Remove from the heat and let cool. If the chickpeas are a bit dry, sprinkle with some olive oil, and few drops of lemon juice.
Mix in the chopped parsley, and serve.

Nutrition Facts

This recipe calls for good-solid 4 servings (but I reckon even 5 or 6); each serving scores the following nutrition facts: 230 calories, 12 grams of fat, 19 grams of carbs, and 9 grams of protein.

The Iron You