Curried Chickpea Salad

Ingredients

• 2 cans Chickpeas, rinsed well and drained
• 4 tsp. olive oil
• 1-2 small onions, finely chopped
• 1/2 – 1 tsp. turmeric
• 1/2 – 1 tsp. cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 2-4 T chopped cilantro
• 1-2 T lemon juice
• Sea salt to taste

Directions

1. Pour the chickpeas into a colander in the sink, rinse with cold water until the foam disappears, and leave them to drain while you start the onions.
2. Warm the olive oil in a large, heavy skillet or sauté pan, add the onion, raise the heat to medium-high, and cook until the pieces are golden in spots and beginning to crisp, about 6-8 minutes. Stir often, and keep them from getting too dark, because scorched onions will turn bitter on you.
3. Once the onions are lightly browned, mix in the turmeric, cumin, coriander, and cayenne pepper. Cook for 2-3 minutes more, stirring, until the spices smell fragrant and a little toasted.
4. Add the drained chickpeas and cook for another 2-3 minutes, stirring so the onions and spices get evenly worked through the chickpeas.
5. Stir in the chopped cilantro and lemon juice, then cook for 3-4 minutes more.
6. Take the pan off the heat and season to taste with sea salt.
7. Let the mixture cool, then spoon it into a plastic container with a lid that snaps on and chill the salad in the refrigerator for at least 30 minutes before serving.
8. Serve cold or at room temperature, tasting before serving and adding more lemon juice and sea salt if you want to brighten it. You can also serve it warm as a side dish.