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.

Curried Chickpeas

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