The good news for you and your lunch routine is this recipe is two salads in one: Make a double batch of the curried chickpeas, inspired by a dish at Joan’s on Third in Los Angeles, and eat some on their own for lunch. Yes, you can use canned chickpeas. Yes, it comes together in 10 minutes. Then, on day two, add half to this salad, a strange but good mix-up of kale, cheddar (we used Tillamook Sharp Cheddar), grapes, and curry. If you’re skeptical of this flavor combination, trust us: It’s one that Food52 super user Emily Connor spotted at a bistro in Paris, so obviously it’s good. —Ali Slagle
olive oil, plus more for drizzling
(15-ounce) can chickpeas, drained
Salt and freshly ground pepper
In This Recipe
To make the curried chickpeas, 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.
Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
Add the chickpeas, squeeze half the lemon over, and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with a pinch of salt, or to taste. Let the chickpeas cool while you prepare the other elements. You want the chickpeas to be room temperature or colder when you add them to the salad, so feel free to make them a day or two in advance and hold onto them in an airtight container in the fridge.
Remove the ribs from the kale and tear the leaves into bite-size pieces. Put them in a mixing bowl and season with salt and pepper. Cube the cheddar, halve the grapes, and chuck both into the mixing bowl.
When your chickpeas are cool, add them to the mixing bowl, drizzle over olive oil, and squeeze the second lemon half over. Give it all a toss, taste, and adjust seasoning. The salad will hold for up to 3 days.