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!
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
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.
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
- 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