Chickpea Salad

• 1/2 yellow onion, diced

• 2 tablespoons olive oil

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground chipotle

• 3 cups cooked chickpeas

• 2 tablespoons chopped fresh cilantro

• Juice of 1/2 lemon, or to taste

• Salt

In a large pan over medium­-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently. Add the turmeric, cumin, coriander, and chipotle and cook, stirring constantly, until aromatic and 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 1/4 teaspoon salt, or to taste.

Cool the salad to room temperature, then transfer to a container and refrigerate at least 30 minutes. Season to taste just before serving.