Recipe Contributed By California Walnuts

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Curried Chickpea Salad with Walnuts and Currants

Prep Time 20 minutes
Cook Time 2 hours 45 minutes



  • 2 cups chickpeas, dried; soaked in 8 cups water overnight*
  • 4 bay leaf
  • 3 cloves garlic, crushed
  • 1 carrot, peeled, cut into large pieces
  • 2 cinnamon, sticks
  • 1/2 cup walnuts, California; toasted, lightly chopped
  • 1/2 cup currants, dried
  • 1 small onion, red; quartered, thinly sliced
  • 2 cups arugula, wild
  • 1 tbsp cilantro, fresh, chopped

Curry dressing:

  • 2 tbsps curry powder
  • 1 tbsp olive oil
  • 1 cup mayonnaise, light
  • 1/4 cup cilantro, fresh, chopped
  • 1/4 tsp cayenne pepper
  • 1 lime, juiced
  • 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 1/2 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, currants, red onion and walnuts. Divide arugula between plates and top with equal amounts of chickpeas. Sprinkle each with a little chopped cilantro.
  • *To quickly 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.