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.
Here’s what you’ll need to make it
How to make curry chickpea salad:
Chop & Dice the peppers, celery, onions, cilantro. Toss in a bowl with chickpeas, peanuts and raisins.
Stir in the spices, oil and vinegar, and mayonnaise and mix until evenly coated.
Serve in pita bread, on a bed of spring mix, or straight out of the bowl! If you go for the greens, try tossing them with a bit extra oil and vinegar before topping with the curry chickpea salad.
FAQ’s and tips for making curry chickpea salad
You can absolutely freeze it! This salad will keep well frozen for up to 3 months.
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.
It will last about 4-5 days if you store it in the fridge.
More chickpea recipes:
Other delectable salad recipes to try:Print
- 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
- 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.
- Serving Size:
- Calories: 233
- Sugar: 6 g
- Sodium: 808 mg
- Fat: 12.1 g
- Saturated Fat: 1.7 g
- Carbohydrates: 26 g
- Fiber: 6.7 g
- Protein: 7.8 g
- Cholesterol: 3.6 mg
Published: March 26, 2014. Updated: March 9, 2022.
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