Curried Chickpea Salad

• 4 teaspoons best-quality olive oiloil
• 1 cup diced onionsonion
• 1/2 teaspoon turmericturmeric
• 1/2 teaspoon cumincumin
• 1/2 teaspoon coriandercoriander
• 1/4 teaspoon cayenne pepper (optional)cayenne
• 2 15-ounce cans chickpeas, drained and rinsedchickpea
• 4 teaspoons lemon juice, or to tastelemon
• 1/4 teaspoon saltsalt
• Pepper to tastepepper
• 2 tablespoons chopped fresh cilantro or parsleyparsley

1. 01Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
2. 02Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
3. 03Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
4. 04

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