Curried Chickpea Salad with Walnuts & Currants

C u r r i e d C h i c k p e a S a l a d w i t h
W a l n u t s & C u r r a n t s
2 c. dried chickpeas, soaked in 8 c water overnight*
4 bay leaves and 3 cloves of garlic
1 carrot, peeled and cut into large pieces
2 cinnamon sticks
1/2 c lightly chopped California walnuts, toasted
1/2 c currants
1 small red onion, quartered and sliced thin
2 c wild arugula
1 Tbsp olive oil
1 c light mayonnaise
1/4 c chopped fresh cilantro
2 Tbsp Madras curry powder and 1/4 tsp cayenne pepper
Juice of 1lime
Salt and pepper to taste
(Directions on next page)

Directions:
Curried Chickpea Salad with
Walnuts & Currants
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, 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 curry olive oil into mayonnaise with cilantro, cayenne pepper and lime
juice, season with salt and pepper then stir in chickpeas. Add walnuts and
currants.
4. Divide arugula between plates and top with equal amounts of chickpeas.
Sprinkle each with a little chopped 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.
Recipe developed by Jamie Lauren previous contender on “Top Chef”