Curried Chickpea Salad Recipe

This Curried Chickpea Salad is an amazingly appetizing dish that does double duty: it can be served as a light lunch or dinner and as a side dish. This delightful salad is low in calories and fat. Moreover, it is gluten-free as well. You can serve it up on the bed of some fresh herbs to give it more attention-grabbing finishing touch.

Preparation Time: 15 to 20 minutes
Serving Size: 4 to 6
Utensils: frying pan, spoon or fork, salad bowl or platter

Calories: 440
Fat: 7.4 g
Cholesterol: 0 mg


– 2 tablespoons vegetable oil
– 2 medium sized onions – nicely minced
– 2 cloves garlic – minced
– 2 teaspoons fresh ginger root – finely chopped
– 6 whole cloves – finely crushed
– ½ teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt – to taste
– 1 teaspoon cayenne pepper
– 1 teaspoon ground turmeric
– 2 cans (about15 ounce) chickpeas (garbanzo beans) – rinsed and drained
– ¼ cup water
– 1 cup fresh cilantro – finely chopped


  • 1

    Pour the vegetable oil into the large non-sticking frying pan and set it over stove with medium heat range. Wait until the oil is warm and add in the chopped onion slices. Fry them until tender and stir in the minced garlic, finely chopped fresh ginger root, ground cinnamon, chopped coriander, cayenne pepper, ground turmeric and some salt to taste. Continue stirring and frying until the salt dissolves properly.

  • 2

    Now, add in the rinsed and drained chickpeas (garbanzo beans) and top with some water. Keep on cooking until all the ingredients are tender and mix well.

  • 3

    Remove the mixture from heat transfer into large serving bowl or platter.

  • 4

    Right before serving, sprinkle the chopped fresh cilantro all over the salad in order to garnish it.

  • 5

    Now, it is up to you that either you want to serve it warm or chilled. Serve and enjoy!

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