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

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

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.

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

Here’s what you’ll need to make it

Close up shot of curry chickpea salad

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.

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

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.

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.

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

More chickpea recipes:

Other delectable salad recipes to try:

2 Curry chickpea salad with romaine lettuce in a pita shells on a speckled white plate with of the salad in the background
Print

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.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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
  • 12 teaspoons cider vinegar
  • 3/4 cup light mayonnaise or vegan mayo
  • Salt & pepper to taste

Instructions

  1. If desired, slightly mash chickpeas with a fork or potato masher.
  2. In a large bowl, combine all salad ingredients.
  3. Stir until ingredients are evenly coated with mayonnaise.
  4. Season with salt and pepper to taste.

Nutrition

  • 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

Last Updated on December 16, 2021 by Melissa Belanger

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

14 Comments

  1. 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!