Curried chickpeas-cold lunch ideas

I found this recipe online and altered it mildly. My husband LOVES curry so I figured this would be right up his ally(I was right). I'm constantly looking for healthy cold lunch options for my husbands work lunches. So here it is
Makes 3 large servings
2 cans Chickpeas (garbanzo beans), rinsed well and drained 
2 T olive oil 
1 small onion finely chopped 
2 tsp. turmeric 
2 tsp. cumin 
1 tsp. ground coriander 
1/2 tsp.cayenne pepper 
Handful of cilantro chopped 
Lemon juice drizzled on top to taste
Sea salt to taste

Drain and rinse chickpeas. Let them drip as you chop onion.
Measure and combine all seasonings (turmeric, cumin, coriander, cayenne) to a small bowl/cup and set aside. This saves time so you don't burn as your cooking.
Chop all cilantro and set aside.
Add olive oil and onions to pan. Cook until translucent and just starting to crisp on the edges. Don't over cook or they will become bitter. 3-5 mins on medium heat-frequently stir.
Add all seasonings to pan. Cook until fragrant, 2 mins roughly.
Add chickpeas to pan. Stir until combined. Cook for 3-5 mins so flavor scan fuse together.
Add cilantro stir 1 min then remove from heat.
Add sea salt to taste while still warm.
Remove from pan and add to a container to be placed in refrigerator. Drizzle lemon juice over the whole surface of the top.
Let it sit out covered but not sealed until room temperature before transferring to the fridge. This will help to avoid condensation building on the lid.
Can be served cold or room temperature.


Original recipe here-http://www.kalynskitchen.com/2011/03/recipe-for-curried-chickpea-salad-from.html
I upped the amount of seasonings I felt it was a little bland instead of full bodied curry like my husband likes.