Curried Chickpea Salad with Walnuts and Dried Currants


Chef Jamie Lauren uses Indian spices with fresh cilantro and arugula to bring chickpeas and toasted walnuts to life in this mouthwatering, protein-packed salad!

Total Time
3 Hrs, 5 Mins

Total Time

Prep Time
20 Mins
Cook Time
2 Hrs, 45 Mins
Total Time
3 Hrs, 5 Mins


346 cal
Total Fat
20 g
Polyunsaturated Fat
10 g
10 mg
245 mg
36 g
Dietary Fiber
10 g
11 g



  • 2 cups dried chickpeas, soaked in 8 cups water overnight*
  • 4 bay leaves
  • 3 cloves garlic, crushed
  • 1 carrot, peeled, cut into large pieces
  • 2 cinnamon sticks
  • 1/2 cup California walnuts, toasted, lightly chopped
  • 1/2 cup currants, dried
  • 1 red onion, small, quartered, thinly sliced
  • 2 cups arugula, wild
  • 1 tablespoon cilantro, fresh, chopped

Curry Dressing

  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 cup mayonnaise, light
  • 1/4 cup cilantro, fresh, chopped
  • 1/4 teaspoon cayenne pepper
  • Juice of one lime
  • 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.

*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.