Make this curried chickpeas recipe for Meatless Monday

It you judged by the complexity of flavors, you might never guess how simple this salad is to make. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. Caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. As quickly as the salad comes together, the flavors only improve with time. Serve it as a simple snack or quick side, and it’s a perfect option for Meatless Monday.

CURRIED CHICKPEAS

Total time: 20 minutes, plus cooling time | Serves 4

Note: Adapted from Joan’s on Third.

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

1. In a large saute pan heated over medium-high heat, saute 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 one-fourth 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. This makes just over 3 cups salad.

Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

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