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Curried Chickpea Salad with Walnuts

  • About
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PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Stuff this into a whole wheat pita for a meal on the go!

Chef Jamie Lauren uses Indian spices with fresh cilantro and arugula to bring chickpeas and toasted walnuts to life in this mouthwatering, protein packed salad!

Serves:  8

Per Serving:  346 Calories, 11g Protein, 2g Saturated Fat, 0g Trans Fat, 18g Total Fat, 10mg Cholesterol, 245mg Sodium, 36g Total Carbohydrate, 10g Dietary Fiber

Ingredients:

Salad: 

2 cups dried chickpeas, soaked in 8 cups water overnight*

4 bay leaves

3 cloves garlic, crushed

1 carrot, peeled and cut into large pieces

2 cinnamon sticks

½ cup lightly chopped California walnuts, toasted

½ cup dried currants

1 small red onion, quartered and thinly sliced

2 cups wild arugula

1 tablespoon chopped fresh cilantro

*To quick soak beans, bring to a boil in plenty of water to cover. Boil for 5 minutes, then remove from heat and let stand for 1 hour.

Curry Dressing:

2 tablespoons Madras curry powder

1 tablespoon olive oil

1 cup light mayonnaise

¼ cup chopped fresh cilantro

¼ teaspoon cayenne pepper

Juice of 1 lime

Salt and pepper to taste

Cooking Directions:

  1. 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, then drain and measure 4 cups of chickpeas. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
  2. Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir in chickpeas. Divide arugula between plates and top with equal amounts of chickpeas. Sprinkle each with a little chopped cilantro.

Recipe from:  California Walnuts

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