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Curried Chickpea Salad Recipe

Curried Chickpea Salad

iamwinfred
This curried chickpea salad recipe brings together mashed chickpeas, crunchy celery, sweet golden raisins, and a creamy curry dressing that comes together in about fifteen minutes. It is one of those recipes I keep in constant rotation because it works for so many different meals.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Indian
Servings 4 servings
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Potato masher Or a sturdy fork
  • Cutting board
  • Chef's knife
  • Citrus juicer
  • Measuring cups and spoons
  • Colander
  • Airtight glass storage containers Optional, for storage
  • Salad spinner Optional, if serving over greens

Ingredients
  

  • 2 chickpeas 15-ounce cans, drained and rinsed
  • 1/2 cup mayonnaise or plain Greek yogurt for a lighter version
  • 2 teaspoons curry powder yellow curry powder blend, or to taste
  • 1/2 cup celery finely diced
  • 1/4 cup red onion finely diced
  • 1/3 cup golden raisins
  • 1/4 cup cilantro fresh, chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup roasted cashews roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving (Optional)

  • sandwich bread for sandwiches
  • tortillas for wraps
  • crackers for snacking
  • mixed greens or spinach for salad base
  • avocado sliced, for serving on toasted bread

Instructions
 

  • Drain and rinse the chickpeas under cold water. Pat them dry with a clean kitchen towel or paper towels.
  • Transfer the chickpeas to a large mixing bowl. Mash them with a potato masher or fork until about three-quarters broken down, leaving some whole pieces for texture.
  • Finely dice the celery and red onion. Roughly chop the cilantro and roasted cashews. Add them to the bowl along with the golden raisins.
  • In a small bowl, whisk together the mayonnaise (or Greek yogurt), curry powder, lemon juice, salt, and pepper until smooth and evenly colored.
  • Pour the dressing over the chickpea mixture and fold everything together until evenly coated. Scrape down the sides to ensure no dry pockets remain.
  • Refrigerate for at least 20 minutes to allow the flavors to meld. Serve cold in sandwiches, wraps, on crackers, or over greens. Stir before serving if any liquid has settled.

Notes

  • For a deeper, more fragrant curry flavor, toast the curry powder in a dry pan for 30 seconds before mixing it into the dressing.
  • Make this vegan by swapping the mayonnaise for a plant-based mayonnaise or using dairy-free yogurt.
  • Pat the chickpeas completely dry before mashing to prevent the dressing from becoming watery.
  • Use a mix of mayonnaise and Greek yogurt for a lighter dressing that still stays creamy.
  • Add a pinch of cayenne pepper or red pepper flakes if you like a little heat.
  • Swap raisins for chopped dried apricots, dates, or diced fresh apple for a different sweetness.
  • Store in an airtight glass container in the refrigerator for up to 5 days. This salad does not freeze well.
  • For meal prep more than 3 days in advance, store the dressing and chickpea mixture separately and combine right before eating.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 31gProtein: 9gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 430mgPotassium: 380mgFiber: 7gSugar: 9gVitamin A: 5IUVitamin C: 8mgCalcium: 6mgIron: 12mg
Keyword chickpea salad recipe, curried chickpea salad, easy chickpea salad, vegan chickpea salad
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