Pan-Fried Chickpea Salad with Curried-Yogurt Dressing

Chickpeas tossed in a yogurt curry dressing with arugula, topped with minced red onion.

5 from 1 vote

Pan-Fried Chickpea Salad with Curried-Yogurt Dressing

Pan-fried chickpeas are tossed with a curried yogurt dressing for a healthy salad for lunch or dinner. The salad is topped with minced red onion for a little crunch, but breadcrumbs could be substituted.

Prep Time20

Cook Time10

Total Time30

Course: Salad Main Dish

Cuisine: Indian

Keyword: Pan-fried chickpea salad

Servings:

Calories: 209.9kcal

Author: Susan Pridmore

Equipment

Ingredients

Chickpea Salad

1 tablespoon extra virgin olive oil
½ cup diced yellow onion
1 can cooked chickpeas
¼ teaspoon each salt and pepper
6 kalamata olives halved or quartered
1 teaspoon lemon juice
½ lemon zested
3 cups arugula or watercress
¼ cup minced red onion for garnish

Curried Yogurt

¼ cup plain yogurt
¾ teaspoon curry powder
¾ teaspoon lemon juice
¼ cup chopped cilantro
Pinch each of salt and pepper to taste
1 teaspoon warm water as needed

Instructions

In a medium-sized skillet over medium-high heat, heat up the olive oil.
Add the onion and sauté until the onion starts to go limp.
Drain and rinse the chickpeas. Make sure the cooked chickpeas are dry, and add to the skillet along with the salt and pepper.
If the chickpeas are wet, you will get some splatter when they hit the hot oil.
Sauté until the chickpeas begin to lightly brown and the onions are soft, stirring frequently – about 5-7 minutes.
Stir in the kalamata olives, lemon juice and lemon zest. Cook for another minute to warm them, and remove from the heat.
Immediately transfer the mixture to a bowl, and let cool for a few minutes.
While the chickpea mixture is cooling, whisk together the yogurt, curry powder, and lemon juice in a small bowl. Once the dressing is mixed together, stir in the cilantro.
Add enough warm water to the dressing to make it the consistency you want and stir - for me, it was 1 teaspoon. Correct for seasoning with salt and pepper.
Add the arugula, and fold in half of the Curried Yogurt Dressing until the chickpeas are completely coated.
Add additional dressing as desired.
As a finishing touch, sprinkle a little minced red onion on top for some nice crunch and flavor contrast.
Serve at room temperature or slightly warm.

Nutrition