How to make the curried chickpea salad from Joan’s on Third

If you’ve been to Joan’s on Third, the cafe and bakery by Joan McNamara — the original is unsurprisingly, on Third Street; a second cafe is in Studio City — chances are you’ve tried the curried chickpeas. Refereed to as simply Joan’s by its regulars, the cafe is known for its many prepared salads (among other things), including the curried chickpeas. Order some on their own, or as a side to all those great sandwiches.

The chickpeas are gently toasted on the stovetop with an aromatic curry blend that includes earthy coriander and cumin and a touch of heat from ground cayenne pepper. Caramelized onions add richness, with bright notes coming from fresh cilantro and lemon juice. And if you didn’t mention it, your friends might never guess the finished dish is vegetarian. Of course, you could serve the salad as soon as it’s cool enough to eat, but this is one dish that only improves with time.

CURRIED CHICKPEAS FROM JOAN’S ON THIRD

Total time: 20 minutes, plus cooling time | Serves 4
Note: Adapted from Joan’s on Third.

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 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 one-fourth 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 salad.

Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

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