I turned everyday chickpeas into a surprisingly savory vegan chicken-style salad, and my Chickpea Salad Sandwich twist hides a single unexpected ingredient that makes all the difference.
I’ve been making this Best Curried Chickpea Salad forever, and even I still get surprised by how bright and addictive it is. Whole chickpeas give it a meaty bite while curry powder sneaks in that warm, slightly confusing spice, not too sweet not too sharp.
It adapts to any quick meal and somehow stays interesting every time. I test it for quick Vegan Lunch ideas and sometimes serve it as a Chickpea Salad when I’m running late, and people always ask whats in it.
You wont believe how simple flavors can feel so full.
Ingredients
- Chickpeas: Packed with fiber and protein, keep you full and help steady blood sugar.
- Curry powder: adds warming, savory spice, offers antioxidants from turmeric and other spices.
- Vegan mayo: creamy binder, mostly fat, helps carry flavors and makes salad richer.
- Lemon juice: bright, tangy acid that balances the fat and adds fresh zing.
- Celery: crunchy, low calorie, adds fiber and a nice crisp texture to every bite.
- Red onion: sharp and a bit sweet raw, gives bite plus sulfurous antioxidants.
- Golden raisins: chewy pop of sweetness, add carbs and fruity balance to the curry.
- Cashews: toasted crunch, provide healthy fats and extra protein, but ups the calories.
Ingredient Quantities
- 2 (15 oz) cans chickpeas, drained and rinsed, about 3 cups
- 1/2 cup vegan mayonnaise
- 2 tablespoons plain unsweetened dairy free yogurt or extra mayo, optional
- 1 1/2 tablespoons curry powder
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or agave nectar, optional
- 2 stalks celery, chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup golden raisins or dried cranberries, optional
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 cup chopped toasted cashews or slivered almonds, optional
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
How to Make this
1. Drain and rinse the 2 (15 oz) cans of chickpeas really well, pat dry with a towel and set about 1/2 cup aside whole for texture, then roughly mash the rest with a fork or potato masher so you have a mix of smashed and whole chickpeas.
2. If using nuts, toast 1/4 cup chopped cashews or slivered almonds in a dry skillet over medium heat until fragrant and lightly browned, let cool and chop more if needed.
3. In a bowl whisk together 1/2 cup vegan mayonnaise, 2 tablespoons plain unsweetened dairy free yogurt or extra mayo if using, 1 1/2 tablespoons curry powder, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon maple syrup or agave if you want a touch of sweetness, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and salt and freshly ground black pepper to taste.
4. Chop 2 stalks celery, finely chop 1/4 cup red onion, and chop 1/4 cup fresh cilantro or parsley; measure out 1/3 cup golden raisins or dried cranberries if using.
5. Combine the mashed chickpeas and reserved whole chickpeas with the dressing, stir until evenly coated, dont overmix or it will get mushy, you want some bite.
6. Fold in the chopped celery, red onion, raisins or cranberries, herbs, and the cooled toasted nuts; taste and adjust salt, pepper, lemon or curry as needed.
7. Chill the salad in the fridge for at least 15 to 30 minutes so the flavors meld, though you can eat it right away if you’re hungry.
8. Serve as a wrap, sandwich, on crackers or over greens. For extra crunch add more nuts or thinly sliced apple.
9. Storage tip: keep in an airtight container in the fridge for 3 to 4 days, if it dries out stir in a spoonful of mayo or yogurt and a splash of lemon juice before serving.
Equipment Needed
1. Can opener
2. Fine mesh strainer or colander and a kitchen towel or paper towels
3. Large mixing bowl
4. Small bowl and a whisk
5. Fork or potato masher
6. Measuring cups and spoons
7. Cutting board and a sharp knife
8. Dry skillet for toasting nuts
9. Spatula or wooden spoon
10. Airtight container for storage
FAQ
Best Curried Chickpea Salad Recipe Substitutions and Variations
- Chickpeas (2 cans, about 3 cups)
- White beans like cannellini or great northern, similar creamy texture
- Cooked green or brown lentils, a bit softer but still hold up
- Firm tofu, drained and cubed or crumbled for protein
- Black beans or kidney beans, for a heartier, earthier flavor
- Vegan mayonnaise (1/2 cup)
- Mashed avocado, creamy and lighter but use soon or it browns
- Tahini, nutty flavor, thin with a little water or lemon if too thick
- Hummus, adds extra chickpea taste and body
- Dairy-free yogurt, tangier swap — use the optional yogurt listed
- Curry powder (1 1/2 tablespoons)
- Garam masala plus a pinch of turmeric and cumin for warm depth
- Thai yellow curry paste, start light and loosen with oil or water
- Mix of ground turmeric, cumin and coriander, about 1 teaspoon each
- Chopped toasted cashews or slivered almonds (1/4 cup)
- Toasted sunflower seeds, great nut-free crunch
- Pepitas (pumpkin seeds), bold and toasty
- Roasted chickpeas, for extra crunch and chickpea boost
- Chopped roasted peanuts, if tree nuts are okay
Pro Tips
1) Texture is everything, so dont over mash the chickpeas. stop when you still see whole beans for bite, use a fork or quick pulses in a food processor instead of pureeing it to mush.
2) Wake up the curry. Heat the curry powder in a teaspoon of neutral oil for 15 to 30 seconds till it smells fragrant, then mix into the mayo. It makes the spice taste brighter and less dusty.
3) For better sweetness and chew, plump dried fruit in hot water or warm lemon juice for 10 minutes, drain well. Toast nuts in a dry pan till fragrant and add them at the end so they stay crunchy. No-nut option: toasted pumpkin or sunflower seeds work great.
4) If making ahead keep textures in mind: either chill the salad for a couple hours to let flavors meld or keep the dressing separate and toss just before serving for max crunch. Before serving always taste and tweak with a splash more lemon, salt or a pinch of sweetener.
Best Curried Chickpea Salad Recipe
I turned everyday chickpeas into a surprisingly savory vegan chicken-style salad, and my Chickpea Salad Sandwich twist hides a single unexpected ingredient that makes all the difference.
4
servings
585
kcal
Equipment: 1. Can opener
2. Fine mesh strainer or colander and a kitchen towel or paper towels
3. Large mixing bowl
4. Small bowl and a whisk
5. Fork or potato masher
6. Measuring cups and spoons
7. Cutting board and a sharp knife
8. Dry skillet for toasting nuts
9. Spatula or wooden spoon
10. Airtight container for storage
Ingredients
-
2 (15 oz) cans chickpeas, drained and rinsed, about 3 cups
-
1/2 cup vegan mayonnaise
-
2 tablespoons plain unsweetened dairy free yogurt or extra mayo, optional
-
1 1/2 tablespoons curry powder
-
1 tablespoon Dijon mustard
-
1 tablespoon lemon juice
-
1 teaspoon maple syrup or agave nectar, optional
-
2 stalks celery, chopped
-
1/4 cup red onion, finely chopped
-
1/3 cup golden raisins or dried cranberries, optional
-
1/4 cup chopped fresh cilantro or parsley
-
1/4 cup chopped toasted cashews or slivered almonds, optional
-
1/2 teaspoon ground cumin
-
1/4 teaspoon garlic powder
-
Salt and freshly ground black pepper, to taste
Directions
- Drain and rinse the 2 (15 oz) cans of chickpeas really well, pat dry with a towel and set about 1/2 cup aside whole for texture, then roughly mash the rest with a fork or potato masher so you have a mix of smashed and whole chickpeas.
- If using nuts, toast 1/4 cup chopped cashews or slivered almonds in a dry skillet over medium heat until fragrant and lightly browned, let cool and chop more if needed.
- In a bowl whisk together 1/2 cup vegan mayonnaise, 2 tablespoons plain unsweetened dairy free yogurt or extra mayo if using, 1 1/2 tablespoons curry powder, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon maple syrup or agave if you want a touch of sweetness, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and salt and freshly ground black pepper to taste.
- Chop 2 stalks celery, finely chop 1/4 cup red onion, and chop 1/4 cup fresh cilantro or parsley; measure out 1/3 cup golden raisins or dried cranberries if using.
- Combine the mashed chickpeas and reserved whole chickpeas with the dressing, stir until evenly coated, dont overmix or it will get mushy, you want some bite.
- Fold in the chopped celery, red onion, raisins or cranberries, herbs, and the cooled toasted nuts; taste and adjust salt, pepper, lemon or curry as needed.
- Chill the salad in the fridge for at least 15 to 30 minutes so the flavors meld, though you can eat it right away if you're hungry.
- Serve as a wrap, sandwich, on crackers or over greens. For extra crunch add more nuts or thinly sliced apple.
- Storage tip: keep in an airtight container in the fridge for 3 to 4 days, if it dries out stir in a spoonful of mayo or yogurt and a splash of lemon juice before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 266g
- Total number of serves: 4
- Calories: 585kcal
- Fat: 30.5g
- Saturated Fat: 4.1g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 0mg
- Sodium: 640mg
- Potassium: 679mg
- Carbohydrates: 62g
- Fiber: 14.9g
- Sugar: 16.4g
- Protein: 17.4g
- Vitamin A: 300IU
- Vitamin C: 15mg
- Calcium: 99mg
- Iron: 6mg