Chickpea Salad with Coriander and Cumin

This is a main dish salad based mostly on a recipe fromĀ Local FlavorsĀ by Deborah Madison. The “Garnish” part of the recipe is flexible to include all sorts of ingredients from your CSA box. You can cook the chickpeas the day before and make the garnish later.
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Chickpeas

  • 2 cups dried chickpeas or 4 cup, cooked
  • salt to taste
  • 1/3 cup vegetable oil
  • 3 medium onions, finely diced
  • 6 thin slices ginger
  • 1 hot pepper, finely diced (optional)
  • 1 T coriander
  • 2 t cumin
  • 1/2 t tumeric
  • 2 t garam masala
  • 2 1/2 T lime juice

Garnish

This part is very flexible. Below I put what I put in mine. Other things that would be delicious include salad turnips (thin sliced), radishes, roasted beets, cucumber, diced jalapeno, salad greens, raw spinach.

  • 5 tomatoes, cut to bite size
  • a handful of arugula
  • 3 T chopped cilantro
  • 1 T Dijon mustard
  • 1 T lime juice

Directions:

  1. Cook chickpeas (about 4 hours in a crockpot on high tends to work well for me). Drain and keep about 1 cup of the cooking water.
  2. Heat oil in a wide skillet, add the onion, ginger, and hot pepper, cook over medium-high heat until golden, stirring occasionally, 12 to 15 minutes. Add the dry spices and cook for a minute more.
  3. Add the chickpeas, 1 cup of the cooking water, and the lime juice. Cook for another 5 minutes or until most of the liquid has evaporated. Taste for salt. Let cool to room temperature.
  4. In another bowl combine the garnish ingredients well.
  5. If you want a beautiful presentation, mound the chickpeas on a platter and carefully spoon the garnish over the top. If you’re like me just eating a fast dinner with my partner, mix the whole darn thing together in a big bowl.

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