Curried Chickpea Salad Recipe – Vegan

This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs. — Linda Jons

PREPARATION

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

INGREDIENTS

• Yield: 4 servings
• 4teaspoons best-quality olive oil
• 1cup diced onions
• ½teaspoon turmeric
• ½teaspoon cumin
• ½teaspoon coriander
• ¼teaspoon cayenne pepper (optional)
• 215-ounce cans chickpeas, drained and rinsed
• 4teaspoons lemon juice, or to taste
• ¼teaspoon salt
• Pepper to taste
• 2tablespoons chopped fresh cilantro or parsley