Curried Chickpea Salad

Picture and recipe from www.markbittman.com
Curried Chickpea Salad
A wildly popular salad with Indian flavors that keeps well in the fridge to enjoy anytime.
Time: 45 minutes, mostly unattended
Makes: 6 to 8 servings
1 tablespoon fresh lime juice, or more to taste
11/2 teaspoons curry powder, or more to taste
2 scallions, chopped
Salt and freshly ground black pepper
1/4 cup coconut milk, or more to taste
4 cups cooked or drained canned chickpeas
1 large red bell pepper, cored, seeded, and chopped
1/2 cup fresh or thawed frozen peas
1/2 cup chopped fresh cilantro leaves
1. Combine the lime juice, curry powder, scallions, and a sprinkle of salt and pepper in a large bowl. Stir in the coconut milk.
2. 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.
3. 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.