Curried Chickpeas

The curry blend in this recipe adapted from Joan's on Third Los Angeles gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat.

The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling.

Makes 4 servings

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 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. This makes just over 3 cups of salad.

Per serving: 238 calories; 9 grams protein; 37 grams carbohydrate; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 cholesterol; 2 grams sugar; 276 milligrams sodium