Wednesday, March 02, 2011

Recipe for Curried Chickpea Salad (from Joan's on Third, Los Angeles)

Now that I've tried this Curried Chickpea Salad, I really want to visit Joan's on Third in Los Angeles.
My fondness for chickpeas has been pretty well documented on the blog, so when my brother Rand spotted this Curried Chickpea Salad in the reader-requested recipes from the Los Angeles Times he e-mailed it to me.  I haven't been to Joan's on Third but it sounds like a place I should try to visit next time I'm there, and I loved this salad with so many of the flavors I think go well with chickpeas.  If you're a chickpea fan, this is a great salad to keep in the fridge for a snack or take to work for your lunch.  

I've made this several times since Rand sent me the recipe, and for myself I've settled on the version I'm sharing here that uses slightly more onion, turmeric, cumin, cilantro, and lemon juice than the recipe printed in the Times.  I definitely like strong flavors, so if you're not sure how much you like one of those ingredients, I'd use the lower amounts of the range I'm giving in the recipe.
Drain 2 cans of chickpeas and rinse well with cold water, until no more foam appears.  (This rinsing removes some of the starchiness that makes beans hard to digest and also rinses off the salty brine they're canned in.)

Let beans drain while you saute the onion in olive oil until the onions are lightly browned and starting to get crispy.

Then add the spices to the browned onion and cook 2-3 minutes more.

Add the chickpeas and cook a few minutes more, stirring so the onions and spices are well distributed in the chickpeas.

Stir in the chopped cilantro and lemon juice and cook 3-4 minutes more.  Season to taste with a small amount of sea salt.

Let the salad cool, then transfer it to a plastic container and chill at least 30 minutes.  Before serving, taste to see if you want to add more lemon juice or salt.  Serve cold or at room temperature.

Curried Chickpea Salad 
(Makes 4-6 servings or more if eating small servings for Phase One, recipe adapted slightly from Joan's on Third Curried Chickpea Salad from the Los Angeles Times.)

2 cans Chickpeas (garbanzo beans), rinsed well and drained
4 tsp. olive oil (1 T + 1 tsp.)
1-2 small onions, finely chopped
1/2 - 1 tsp. turmeric
1/2 - 1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2-4 T chopped cilantro
1-2 T lemon juice (plus more to brighten the flavor when serving if desired)
sea salt to taste

(For all the ingredients where a range is given for the amounts, the original recipe from Joan's on Third used the smaller amount and I used the larger amount in the version I liked most.  If you're not as fond of one of those flavors, I'd use the lower amount.)

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears and let chickpeas drain while you cook the onions.

Heat the olive oil in a large heavy frying pan or saute pan, add the onion, turn heat to medium-high and saute onions until they are lightly browned and starting to get crisp, about 6-8 minutes.  Stir frequently while the onions cook, and don't let them get too browned or they will be bitter.  When onions are  lightly browned, stir in the turmeric, cumin, coriander, and cayenne pepper and cook 2-3 minutes more, until the spices are fragrant and slightly toasted.

Add the drained chickpeas and cook 2-3 minutes more, stirring so the spices and onions are well-distributed in the chickpeas.  Then stir in chopped cilantro and lemon juice and cook 3-4 minutes more.  Turn off heat and season to taste with sea salt.  

Let the mixture cool, then transfer to a plastic container with a snap-on lid and let salad chill in the refrigerator at least 30 minutes before serving.  Serve cold or at room temperature, tasting and adjusting the flavor with more lemon juice and sea salt before serving if desired.

(Joan's on Third serves this cold as a salad, but I thought it was also pretty tasty while still warm and it could also be served that way as a side dish.)


South Beach Suggestions:
Although low-glycemic dried beans and legumes are approved for any phase of the  South Beach Diet, a serving size of 1/3 - 1/2 cup is recommended for phase one, so this would definitely be a side salad if you're eating it for phase one.  I think this could taste good mixed with finely chopped lettuce or spinach  or with additions like tomatoes or chopped cucumbers for a phase one salad, which would allow a larger serving size.  

Ten More Ways to Love Garbanzo Beans:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Socca (Garbanzo or Chickpea Flatbread) from Kalyn's Kitchen
Baked Falafel Patties with Yogurt-Tahini Sauce from Kalyn's Kitchen
Chickpea (Garbanzo Bean) Salad with Tomatoes, Olives, Basil, and Parsley from Kalyn's Kitchen
Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon from Kalyn's Kitchen
Savory Chickpea Cakes from Herbivoracious
Cucumber Chickpea Bruschetta from Gluten Free Easily
Chickpeas and Kale Stir Fry from Live.to.Eat
Chickpea and Tuna Salad from Nami Nami
Chickpea Quinoa Salad from Foodie Reflections
Broccoli, Onion, and Garbanzo Bean Soup from Farmgirl Fare
 (Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

28 comments:

Heidi @ Food Doodles said...

Mmm, I love chickpeas and I love those spices. I have to try this :)

Ginny said...

Keep these meatless recipes coming! We're heading into Lent and I'll need them for Fridays :)

So glad I subscribed to your blog long ago. You are an excellent example that food can be healthy AND taste really, really good. Thanks so much for all you do.

Kalyn said...

Thanks Heidi, hope you enjoy it.

Ginna, you're very welcome, and we all need more meatless meals, don't we?

JumpinJude said...

I have to try this - I love chickpeas! I have a recipe for lemon bars from Joan's on Third, and they are fantastic, so I have high hopes for this dish!

Nisrine, Dinners and Dreams said...

Yum. It reminds me of chana masala. I could totally make a dinner out of this. Too late for tonight but will include it in the menu soon.

Nina said...

I like ideas for chickpeas. I have recently discovered it - and it turned out that I liked it! Can't wait for more chickpeas recipes to come!

Kalyn said...

JumpinJude, that's fun to hear. I want to go there next time I'm visiting my brother.

Nisrine, yes, I think this is Americanized chana masala!

Nina, no need to wait. If you use the search bar I bet there are more than 50 recipes using chickpeas on the blog.

Nina said...

I'll check the search bar then.

Lydia (The Perfect Pantry) said...

Now I'm curious about this restaurant's menu! I'm going to look them up.

Figs, Bay, Wine said...

Goodness this sounds particularly delish. You're turning me into a major chickpea fan as well!

CJ said...

I make a rice and chickpea dish very similar to this. I don't know why I hadn't thought to make it with chickpeas alone. Kalyn, this is a fabulous salad.

Budi Murjiyanto said...

Beauty chickpeas !!

Like This ...

Kalyn said...

Sorry I am not keeping up on comments too well; I've been having a crazy day. Glad people are liking this. I ate it for several days and it was good every time.

singh from dominos india said...

Cant take my eyes from ur clicks,soooooo delicious and absolutely irresistible chickpeas..

Joanne said...

I love it when I have a big container of chickpea salad in the fridge ready to go for weekday lunches. With all of my favorite spices, this looks perfect!

Anonymous said...

I often make this recipe and pack it for lunch at work. I double the seasonings too!

Kath said...

Thanks so much for this recipe! We love curried chickpea salad and this recipe looks perfect. I'll be making it soon. You're right, it would be perfect to have on hand to pack for a lunch!

Kalyn said...

Fun that someone else has tried this recipe as well and also liked it. Thanks for the nice feedback everyone.

Kelley {mountain mama cooks} said...

I love these flavors and think it would be delicious served with some sauteed kale. Can't wait to make this for dinner one night! Thanks for sharing.

Kalyn said...

Kelly, thanks. Love the idea of eating this with kale.

simpledaisy said...

Oh my gosh...that looks fantastic!!! I keep wanting to try the South Beach diet.....but never do! Your blog always inspired me:) Thank you!

Karina Allrich said...

I love the concept that you are documenting your deep affection for chickpeas. It's a chickpea love story. With a happy ending.

Chris Pedersen said...

Yummmmm! I must add this to my repertoire.

Anonymous said...

Hmm...sounds like chunky hummus. Also sounds fabulous. Thank you so much!

Kalyn said...

Simple Daisy, you certainly don't have to be on the South Beach diet to eat this food (but I do recommend it if you want to lose weight.)

Karina, could not have said it nearly as well myself!

Chris, hope you enjoy.

Anon- This can't quite be hummus because there's no tahini, but lots of the same flavors.

Mary said...

Love this! What a great combo! On my to make this, this weekend!!

Great blog; happy I found you!

Mary xo

gfe--gluten free easily said...

I know I would love this, Kalyn! I'm such a chickpea fan. I doubt I could make it last several days like you did, but I'll give it a try and let you know. ;-)

Shirley

Maria said...

I love Joan's on Third. Glad you posted this recipe. I can't wait to try it!

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