Curried Chickpea Salad (from Joan’s on Third, Los Angeles)
Now that I’ve tried this Curried Chickpea Salad, I really want to visit Joan’s on Third in Los Angeles. This is a delicious vegan salad that’s also low-glycemic, dairy-free, and gluten-free. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
My fondness for chickpeas
has been pretty well documented on the blog, so when my brother Rand spotted this Curried Chickpea Salad
in the reader-requested recipes from the Los Angeles Times he e-mailed it to me. I haven’t been to Joan’s on Third
but it sounds like a place I should try to visit
next time I’m there, and I loved this salad with so many of the flavors I think go well with chickpeas. If you’re a chickpea fan, this is a great salad to keep in the fridge for a snack or take to work for your lunch.
I’ve made this several times since Rand sent me the recipe, and for myself I’ve settled on the version I’m sharing here that uses slightly more onion, turmeric, cumin, cilantro, and lemon juice than the recipe printed in the Times. I definitely like strong flavors, so if you’re not sure how much you like one of those ingredients, I’d use the lower amounts of the range I’m giving in the recipe.
Drain 2 cans of chickpeas and rinse well with cold water, until no more foam appears. (This rinsing removes some of the starchiness that makes beans hard to digest and also rinses off the salty brine they’re canned in.)
Let beans drain while you saute the onion in olive oil until the onions are lightly browned and starting to get crispy.
Then add the spices to the browned onion and cook 2-3 minutes more.
Add the chickpeas and cook a few minutes more, stirring so the onions and spices are well distributed in the chickpeas.
Stir in the chopped cilantro and lemon juice and cook 3-4 minutes more. Season to taste with a small amount of sea salt.
Let the salad cool, then transfer it to a plastic container and chill at least 30 minutes. Before serving, taste to see if you want to add more lemon juice or salt. Serve cold or at room temperature.
Curried Chickpea Salad
(Makes 4-6 servings or more if eating small servings for Phase One, recipe adapted slightly from Joan’s on Third Curried Chickpea Salad from the Los Angeles Times.)
2 cans Chickpeas (garbanzo beans), rinsed well and drained
4 tsp. olive oil (1 T + 1 tsp.)
1-2 small onions, finely chopped
1/2 – 1 tsp. turmeric
1/2 – 1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2-4 T chopped cilantro
1-2 T lemon juice (plus more to brighten the flavor when serving if desired)
sea salt to taste
(For all the ingredients where a range is given for the amounts, the original recipe from Joan’s on Third used the smaller amount and I used the larger amount in the version I liked most. If you’re not as fond of one of those flavors, I’d use the lower amount.)
Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears and let chickpeas drain while you cook the onions.
Heat the olive oil in a large heavy frying pan or saute pan, add the onion, turn heat to medium-high and saute onions until they are lightly browned and starting to get crisp, about 6-8 minutes. Stir frequently while the onions cook, and don’t let them get too browned or they will be bitter. When onions are lightly browned, stir in the turmeric, cumin, coriander, and cayenne pepper and cook 2-3 minutes more, until the spices are fragrant and slightly toasted.
Add the drained chickpeas and cook 2-3 minutes more, stirring so the spices and onions are well-distributed in the chickpeas. Then stir in chopped cilantro and lemon juice and cook 3-4 minutes more. Turn off heat and season to taste with sea salt.
Let the mixture cool, then transfer to a plastic container with a snap-on lid and let salad chill in the refrigerator at least 30 minutes before serving. Serve cold or at room temperature, tasting and adjusting the flavor with more lemon juice and sea salt before serving if desired.
(Joan’s on Third serves this cold as a salad, but I thought it was also pretty tasty while still warm and it could also be served that way as a side dish.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Beans are too high in carbs for a traditional low-carb diet plan, and although low-glycemic
dried beans and legumes are approved for any phase of the South Beach Diet, a serving size of 1/3 – 1/2 cup is recommended for phase one. I think this could taste good mixed with finely chopped lettuce or spinach or with additions like tomatoes or chopped cucumbers for a phase one salad, which would allow a larger serving size.
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Ten More Ways to Love Garbanzo Beans:
Socca (Garbanzo or Chickpea Flatbread) from Kalyn’s Kitchen
Baked Falafel Patties with Yogurt-Tahini Sauce from Kalyn’s Kitchen
Broccoli, Onion, and Garbanzo Bean Soup from Farmgirl Fare
Chickpea (Garbanzo Bean) Salad with Tomatoes, Olives, Basil, and Parsley from Kalyn’s Kitchen
Chickpea Quinoa Salad from Foodie Reflections
Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon from Kalyn’s Kitchen
Savory Chickpea Cakes from Herbivoracious
Cucumber Chickpea Bruschetta from Gluten Free Easily
Chickpeas and Kale Stir Fry from Live.to.Eat
Chickpea and Tuna Salad from Nami Nami