Curried Chickpea Salad
A super simple salad that tastes best with dried chickpeas cooked, but we all know when we are in a hurry the canned will do just fine! I love curry, most Indian foods have curry in them so I guess this could be called an Indian dish? See how to cook dried chickpeas below.
1 tablespoon fresh lime juice, or more to taste
1 1/2 teaspoons curry powder, or more to taste
2 scallions, chopped
Salt and freshly ground black pepper
1/4 cup coconut milk, or more to taste
4 cups cooked or drained canned chickpeas
1 large red bell pepper, cored, seeded, and chopped
1/2 cup fresh or thawed frozen peas
1/2 cup chopped fresh cilantro leaves or parsley if you are not a cilantro fan.
Add the chickpeas, bell pepper, and peas to the bowl and toss gently until everything is coated with dressing, adding more coconut milk 1 table-spoon at a time if the salad seems dry.1. Combine the lime juice, curry powder, scallions, and a sprinkle of salt and pepper in a large bowl. Stir in the coconut milk.
Let the salad sit for at least 30 minutes, stirring once or twice to distribute the dressing. (Or refrigerate for up to 5 days.) When you’re ready to eat, stir in the cilantro. Taste and adjust the seasoning and moisture, adding more lime juice, coconut milk, or curry powder if you like. Serve cold or at room temperature.
This salad is good with canned beans but superior with cooked dried chickpeas, which have a more intense flavor. You can also control the texture so the chickpeas are as firm or tender as you like them.
Cooking Dried Chickpeas
Rinse dried chickpeas and discard any shriveled, cracked or blackened beans.
Fill a large pot with 10 cups water. Bring the water to a boil. Carefully pour the dried chickpeas into the water and let the water heat back to a boil. Cook the beans at a rolling boil for 2 to 3 minutes.
Remove the pot from the heat. Cover the pot, and let the chickpeas sit for 1 hour. Don’t refrigerate. Drain the water, rinse the beans and set them aside.
Refill the pot with water and bring it to a boil. Use 4 cups water for each cup of chickpeas. Add the beans back into the boiling water, let it return to a boil, and then lower the temperature to a simmer. Simmer the chickpeas for 2 or 3 hours or until done