This simple curry chickpea salad is full of flavor and protein. It makes a great healthy lunch or an easy dairy free side dish.
If there’s one thing I’ve learned about myself and my readers in the past couple years, it’s that we love a good chickpea salad. I don’t know if it’s the endless possibilities or the idea that chickpeas are healthy, but they’ve become some of my most popular recipes to date. Personally, I like to think I’m the healthiest eater alive when I’m devouring a bowl full of these nutritious nuggets.
This particular chickpea salad is basically a knock-off of my curry chicken salad, but I tweaked a few ingredients to bring out the slightly nutty flavor of the chickpeas. I swapped out the cashews for some peanuts (mostly because that’s what I already had). I added more celery and took out a little onion. Plus, I threw in some cider vinegar and olive oil to enhance the flavors of the ingredients a make the mayonnaise go a little further.
I’ve already tried the salad several different ways – in pita bread, on a bed of spring mix and straight out of the bowl while hovering at the open refrigerator. Of course, you can eat it anyway you want, but I would recommend skipping the fridge grazing because it can make you feel a little desperate. Trust me. If you’re going for the greens, try tossing them with the smallest amount of oil and vinegar before topping with the salad.
Curry Chickpea Salad
Yield 8 servings
- 2 cans chickpeas
- 3/4 cup diced green bell pepper
- 2 stalks celery, diced
- 1/3 cup diced onion
- 1/3 cup golden raisins
- 1/3 cup salted cocktail peanuts
- 1/4 cup chopped fresh cilantro
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- 1 - 2 teaspoons cider vinegar
- 3/4 cup light mayonnaise
- Salt & pepper to taste
- If desired, slightly mash chickpeas with a fork or potato masher.
- In a large bowl, combine all salad ingredients.
- Stir until ingredients are evenly coated with mayonnaise.
- Season with salt and pepper to taste.