Curried Chickpea Salad with Walnuts and Dried Currants

Total Time
3 Hrs, 5 Mins


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

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.