Curry chickpea salad on a bed of romaine lettuce on a speckled white plate with a fork and cloth napkin in the background.

What I love about this curry chickpea salad

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.

If you like this recipe, you have to try this garbanzo bean salad, and this vegan chickpea curry and this mediterranean chickpea salad.

Searching for more salad recipes? Some of our favorites include: Wheat Berry Salad / Italian Chopped Salad / Summer Farro Salad / Maple Bourbon Grilled Peach Salad

Curry chickpea salad with lettuce in a pita shell on a speckled white plate with a blue and white striped kitchen towel spread underneath the plate

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Close up shot of curry chickpea salad

Ingredients & Substitutions

  • Mayonnaise – You can use your favorite mayo, we opt for a light mayo a lot of times which is what we did for this recipe. Go ahead and swap it for a vegan alternative if you prefer.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Bowl of chopped bell peppers, onions, celery, raisins, chickpeas, peanuts, cilantro, and spices

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make curry chickpea salad

Mix ingredients. Combine chickpeas with peanuts, raisins, peppers, celery, onions, cilantro and spices in a large mixing bowl. Gently stir in the mayonnaise, oil and vinegar until all ingredients are evenly coated.

Serve the salad. You can serve this chickpea salad in pita bread, on a bed of spring mix, in a lettuce wrap or straight out of the bowl. If you are serving this over a spring mix, try tossing them with a bit extra oil and vinegar before topping with the curry chickpea salad.

Curry chickpea salad on a bed of romaine lettuce on a speckled white plate with a fork and cloth napkin in the background.

FAQ’s and tips for making curry chickpea salad

  • Can you freeze curry chickpea salad? You can absolutely freeze it! This salad will keep well frozen for up to 3 months if stored in an airtight container.
  • How long do chickpeas take to cook? If you used canned chickpeas for this recipe you do not have to cook them. If you are using dried chickpeas you will need to boil them in salted water for about 1 ½ – 2 hours.
  • How long will curry chickpea salad last? It will last about 4-5 days if you store it in the fridge.
2 Curry chickpea salad with romaine lettuce in a pita shells on a speckled white plate with of the salad in the background
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5 from 1 vote

Curry Chickpea Salad

By: Melissa Belanger
This simple curry chickpea salad is full of flavor and protein. It makes a great healthy lunch or an easy dairy free side dish.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
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Ingredients 

  • 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 or vegan mayo
  • Salt & pepper to taste

Instructions 

  • 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.

Nutrition

Calories: 213kcal, Carbohydrates: 9g, Protein: 2g, Fat: 18g, Sodium: 222mg, Fiber: 1g, Sugar: 4g, Vitamin C: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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5 from 1 vote

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