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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:
- 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.
- 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