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.
More chickpea recipes:
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Curry Chickpea Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
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 *affiliate link.
- 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: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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This looks SO good!!! Yuuuuuum!!!!!
Yumm!! Veg friendly 🙂
i bookmarked this. sounds great!
Melissa, this looks just plain awesome! I love curried chicken salads but never thought to use chickpeas. We are trying to eat less meat and this sounds perfect 🙂
I’m eating this for dinner right now over spring mix and it’s delicious. I changed a couple things like didn’t use celery (didn’t have any) and used lemon juice rather than cider vinegar, but it’s still very tasty!
★★★★★
I absolutely love this recipe! I will be making it this weekend for yummy & easy lunches for the upcoming week. Thanks for a great recipe!