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
How to Cook :
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, 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.
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.
Service: 4
Source: Los Angeles Times
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