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Curried Chickpea Salad with Walnuts & Currants

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2 c. dried chickpeas, soaked in 8 cups water overnight            
2 c. wild arugula
4 bay leaves                                                                                   
1 T. olive oil
3 cloves of garlic                                                                             
1 c. light mayonnaise
1 carrot, peeled & cut into large pieces
¼ c. chopped fresh cilantro
2 cinnamon sticks
2 T. curry powder
½ c. toasted, lightly chopped walnuts
¼ tsp. cayenne pepper
½ c. currants
juice of 1 lime
1 sm. red onion quartered & sliced thin
salt & pepper to taste

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 ½ hours or until chickpeas are tender, seasoning with salt at the end of cooking.  Let cool, drain and measure 4 cups of chickpeas. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.  Whisk curry olive oil into mayonnaise with cilantro, cayenne pepper and lime juice, season with salt and pepper then stir in chickpeas. Add walnuts and currants.  Divide arugula between plates and top with equal amounts of chickpeas.  Sprinkle each with a little chopped cilantro.