Chick Magnet: Curried Chickpea Salad

Reading Molly Wizenberg's article this month in Bon Appetit, she says "behind every great chef, is a well stocked larder".

Meaning: a good cook can whip something up from pantry items like canned tomatoes, beans, pestos, vinegars, boxed stocks, etc. So make sure your pantry is well stocked, you don't want anyone thinking you are not a "great" cook!

Pantry meals are the best kind, using what ingredients you have on hand.
Today's pantry meal turned out to be a great lunch.

Curried Chickpea Salad (inspired by Molly Wizenberg):

15 oz. can of chickpeas (garbanzo beans), drained and rinsed
2 tbsp fresh lemon juice
4 tbsp olive oil
1/4 red onion, minced
1 large carrot, grated
handful of currants
1 tsp of curry powder
half clove of garlic, minced
handful of fresh parsley, minced
kosher salt

Mix all ingredients together and taste for seasoning. I added a bit more lemon juice and salt after tasting.

Place in the fridge at least 2 hours so flavors meld (is "meld" a word?). I liked this salad even better the 2nd day.

Be a great cook and enjoy!


mil said…

"meld".... to merge, blend...
to announce and display (a counting combination of cards in the hand) for a score.
You "blended" ..yummmy.

Have a lovely day.
Ciao Chow Linda said…
Very timely. I'm planning a chick pea salad as part of Easter dinner.
Kendra said…
I love your addition of curry & currants, very Middle Eastern.
Also light and healthy.
Your MIl is funny, I recently made Molly's chick pea salad that was in BA magazine, it was really really good. I like your pantry inspiration here with the currants and curry. I need to stock some currants in my pantry!