This crumble gets its rich flavor from Indian aromatic spices.
2 cups California walnuts
1 3/4 cups canned chickpeas, rinsed and drained
1/2 cup cooked lentils
3 tablespoons olive oil, divided
2 tablespoons curry powder
1 tablespoon paprika
1 1/2 teaspoons turmeric
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
Place walnuts in a food processor pulse to coarsely chop.
Add 1 tablespoon oil and remaining ingredients and pulse to a form a crumble, scraping down the sides as needed.
Heat remaining oil in a large non-stick skillet and sauté mixture until slightly browned, stirring frequently.
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