Joan's on Third's Curried Chickpeas

December 7, 2015

Test Kitchen-Approved

Author Notes: This protein- and flavor-packed lifesaver of a salad comes together in 20 minutes and gets better as it sits—the caramelized onions, the deep spices, and the bright lemon and cilantro cozying together with the chickpeas. From Joan's on Third in Los Angeles, who has so many good salads (I will get that Chinese Chicken Salad recipe one day!).Ali Slagle

Serves: 4 (about 3 cups of salad)

Ingredients

  • 1/2 cup diced onions
  • 4 teaspoons best-quality olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon cayenne pepper
  • 2 (15-ounce) cans chickpeas, drained
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice, or to taste
  • Salt
In This Recipe

Directions

  1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
  2. Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
  3. Add the chickpeas, cilantro, and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with 1/4 teaspoon salt, or to taste.
  4. Cool the salad, then transfer it to a container, cover, and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired.

More Great Recipes:
Salad|Indian|Chickpea|Cilantro|Cumin|Lemon Juice|Coriander|Bean|Vegetarian|Vegan

Reviews (39) Questions (0)

39 Reviews

Rachel September 19, 2018
Amazing!! So easy and delicious. I got stuck eating them hot out of the pan like a commenter down below. Addictive! I'll be making this many many times to come.
 
Wiesiebooluck July 17, 2018
I love this recipe and turn to it often....Add some fresh sweet corn to the pan, and it is even more out of this world! <br />
 
Kensi July 10, 2018
I followed this recipe exactly and I found it to be quite tasty. Nice bright flavors...great for lunch. There is a fine line between charred and burnt onions and this one pushes it close to the edge of bitterness, but as long as they don't actually burn, flavors are great. Mine was not nearly as bright yellow as the pick...much more muddy in color, but tastes great.
 
Rhonda35 January 3, 2018
SO GOOD! Followed the recipe except: no cilantro bc none in the fridge - so I used 1 T each of parsley and mint - not a substitute in any way, yet delicious all the same. Loved this recipe. Served it over arugula. Added a bit of acid in the form of an extra 2T of lemon juice once off the heat.
 
BearMayor January 2, 2018
I thought this was going to be hella bland, but it was surprisingly very tasty. I did use only one can of chickpeas like a previous commenter, which I recommend. I also used ghee instead of oil.
 
BearMayor January 2, 2018
Sorry, also no coriander, because blech.
 
msmely June 18, 2017
Made it in the instant pot: fry an onion on sauté mode as in the instructions, add the spices. I used 1 tsp whole cumin (left whole) and 1 tsp coriander seed (pounded up) plus cayenne and turmeric. Used 3/4 a cup of dried chickpeas (about half the chickpeas overall suggested in the recipe but I wanted a more spice-forward dish) and cooked with 1.5-2 cups of stock for 40 minutes. Let pressure dissipate naturally and then drained. I wiped out the instant pot then threw the peas back in for a brief saute with leftover harissa marinade from some pork loin chops. Finished with the lemon juice, 2 tbsp olive oil, and more like 3-4 tablespoons of finely chopped cilantro. Served with the aforementioned harissa-marinated pork chops.
 
msmely June 18, 2017
I should mention I used the beans/chili program on the IP.
 
jamiesmithva May 2, 2017
FINALLY made this recipe and was not disappointed! lovely flavors and a bit of heat. this one is going into regular rotation. many thanks!
 
Vivian H. April 13, 2017
I made this this weekend ( substituted shallots for onion because it was what I had), and ate it with some naan bread. Yum!!
 
trixie February 26, 2017
The header for this describes carmelized onions, but the recipe says cook til crisp. Carmelized onions, traditionally, aren't crisp -- they're very soft, but not mushy. Do you mean carmelized onions --which can take up to 45 minutes, or crispy onions, which take half the time?
 
Jenny January 22, 2017
I liked it the first time I made it, but wanted more seasoning, onions & fresh cilantro. So I made it again, but substituted a sample from Penzey's, Turkish seasoning (salt, garlic, cumin, pepper, oregano, paprika, sumac, cayenne, cilantro) for the cumin & coriander, doubled the onions and cilantro, but used just one can of chickpeas...oh my delicious! My mostly meat eating husband said he could easily eat this every week. That's a good thing, because we're on week 4 of enjoying these curried chickpeas with no end in sight. They're really good on a salad, as a side with chicken curry, in a warmed flour tortilla, or my favorite, straight from the bowl! Thank you for a great recipe and wonderful inspiration 😋
 
Jennifer G. January 5, 2017
Terrific recipe. Really great over mixed greens tossed with a bit of balsamic dressing and topped with a fried egg!
 
Tara October 8, 2016
WOW! So delicious and super easy. I think they are good alone and of course in salads, will now be a staple in my household!
 
Kitspy September 18, 2016
This is currently cooling while I eat spoonfuls directly from the pan. Delicious. I threw in a couple handfuls of raisins with the chickpeas.
 
kkathrine May 24, 2016
was out of cilantro so had to substitute parsley. it turned out a little dry, but I didn't follow the timing well; next time may add a cube of frozen vegetable stock. Delicious and not too spicy. Had it over pasta sprinkled with parmesan.
 
KendraMarie April 25, 2016
This is my new favorite taco filling. These chickpeas, smashed avocado and crumbled queso fresco in a soft tortilla is perfection!
 
NotTooSweet March 15, 2016
Made this just as recipe is written and found it really delicious. I cooked the onions a little too much so I had a little bit of bitterness from a few burned pieces. Happened when I tried to get them crispy. Next time, I'll just go for golden and not worry about crisping. I'll also double the number of onions - otherwise wouldn't change a thing. Tasted good when first made, but tasted really great the next day. Served them over fresh spinach with a squirt of lemon. Yum.
 
Sarah March 14, 2016
What would be a way to do this without onions? I can't eat them, but this recipe looks delicious! Would you use garlic instead?
 
msmely September 15, 2016
Head to your friendly neighborhood spice market and see if you can find yourself some asafoetida. This is a substitute for garlic/onions that many people who avoid them use. Add to hot oil with the rest of the spice powder. As a bonus, it's also an antiflatulent, and as such is frequently called for in bean dishes.
 
Stephanie H. March 13, 2016
I was all out of canned chickpeas but this looked so good I cooked up a batch of dry just to make this! So simple but flavorful, spicy and delicious. It will be my work lunch this week paired some steamed sweet potato.
 
Samantha W. March 7, 2016
Ali, you must get that Chinese Chicken Salad recipe. But, until then, this will do!
 
Laura415 March 4, 2016
From the picture it looks like you are adding microgreens or other raw salad vegetables. Is this chickpea mixture meant to be added to a green salad or eaten just by itself cold? I'd like to add julienne carrots, summer squash etc to bump up the vegetables in this dish.
 
Author Comment
Ali S. March 6, 2016
Hi there, You can do either! I've eaten it on its own but also mixed with a million different things. The recipe is very adaptable to adaptation. Let me know how your versions go!