Mark Bittman's Curried Chickpea Salad


1 Tbsp. fresh lime juice, or more to taste (Note: I used a total of 2 tablespoons.)
1½ tsp. curry powder, or more to taste (Note: I used a total of 3½ teaspoons.)
2 scallions, chopped
Salt and freshly ground black pepper
¼ cup coconut milk, or more to taste (Note: I used a total of ½ cup.)
4 cups cooked or drained canned chickpeas
1 large red bell pepper, cored, seeded and chopped
½ cup fresh or thawed frozen peas
½ cup chopped fresh cilantro leaves


• Combine the lime juice, curry powder, scallions and a sprinkle of salt and pepper in a large bowl.

• Stir in the coconut milk.

• Add the chickpeas, bell pepper and peas to the bowl and toss gently until everything is coated with dressing, adding more coconut milk 1 tablespoon at a time if the salad seems dry.

• Let the salad sit for at least 30 minutes, stirring once or twice to distribute the dressing. (Or refrigerate for up to 5 days.)

• When you’re ready to eat, stir in the cilantro. Taste and adjust the seasoning and moisture, adding more lime juice, coconut milk or curry powder if you like.

• Serve cold or at room temperature.

• Curried Chickpea Salad with Rice or Grains: Add up to 1 cup cooked rice or other grain in Step 2.

• Curried Chickpea Salad with Greens: Toss the chickpeas with 1 to 2 cups lettuce, arugula or spinach just before serving.

• Southwestern Black Bean Salad: Some easy switches yield a totally different result: Substitute chili powder for the curry powder, olive oil for the coconut milk, black beans for the chickpeas and corn kernels for the peas.