Curried Chickpea Salad

Curried chickpeas make a wonderful tasting salad.
What I like about this recipe is that you
use canned chickpeas not dried and soaked.

Ingredients:
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 to taste

Directions:
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.
Add the turmeric, cumin, coriander
and cayenne pepper and cook,
stirring constantly, until
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.