Curried Chickpea Salad with Walnuts and Currants

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8 people



  • 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


  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 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.
  2. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
  3. 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.
  4. *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.