
Curry Chickpea Salad
This simple curry chickpea salad is full of flavor and protein. It makes a great healthy lunch or an easy, dairy free side dish.

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

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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.

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.

FAQ’s and tips for making curry chickpea salad


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.
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!