Curried Chicken Chickpea Supper Salad

A recipe that tastes like it took hours. Thanks to deli chicken wings, canned chickpeas and an assortment of vibrant veggies, fruit and spices - it's on the table in no time.


1 lb.

Boneless wings, from the deli, Original or General Tso's

3 cans

Chickpeas, drained well

1 clove

Garlic, grated


Carrot, peeled and shredded

1/2 tsp.

Cinnamon, ground

1/2 cup

Walnuts, toasted and lightly chopped

1/2 cup

Currants or cranberries, diced


Small red onion, quartered and thinly sliced

2 cups

Wild arugula

1 Tbsp.

Fresh cilantro, chopped

2 Tbsp.

Madras curry powder

1 Tbsp.

Olive oil

1 cup

Light mayonnaise

1/4 cup

Fresh cilantro, chopped

1/4 tsp.

Cayenne pepper


Juice of one lime


Salt and pepper to taste


  1. Drain chickpeas and place in a large bowl. There should be 4 cups.

  2. Add chicken, garlic, carrot, cinnamon, walnuts, currants and onion. Set aside.

  3. In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.

  4. Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir into salad.

  5. Divide arugula between plates and top with equal amounts of salad, sprinkle each with a little chopped cilantro.