This Curried Chickpea Salad is a vegan 'chicken' salad, packed with flavor from the warm curry seasoning. It's quick to make, healthy, and meal-prep friendly. Enjoy it as a wrap, sandwich, or with crackers. The creamy curry dressing has just the right amount of tang and spice.
This Best Curried Chickpea Salad recipe is one of my favorite healthy snacks, and I'm sure it will be one of yours too! It's packed with flavor, loaded with nutrients, and tastes amazing. Plus, all the ingredients are budget-friendly.
The antioxidant-rich creamy dressing contains curry powder, which may offer a variety of health benefits due to the numerous healthful spices it contains. Turmeric contains curcumin, a powerful antioxidant that may reduce inflammation and protect against heart disease. Piperine, a substance in black pepper, increases the absorption of curcumin. I like to make a big batch and use it for other salads throughout the week. It's good for 4 to 5 days.
This chickpea salad recipe was inspired by my Avocado Spread with Chickpeas on this site, as well as this High-Protein Red Lentil Dip & Spread.
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👩🏼🌾 Ingredients
- Turmeric, black pepper, and curry powder are associated with reducing inflammation and improving digestive health.
- Celery is packed with important antioxidants and may help improve digestion and reduce inflammation. It also adds fiber to this chickpea salad.
- Chickpeas add protein, fiber, and iron to this recipe. When partially mashed, they mimic the texture of chicken in this recipe.
- Lemon juice in the dressing aids with iron absorption so you get more bang for your buck from the chickpeas.
- For the vegan mayonnaise, you can use my Easy Vegan Mayonnaise Recipe to make this salad! Or use store bought instead. The brand I use most often is Chosen Foods.
See recipe card for quantities.
🥬 Substitutions
- Lettuce - instead of bread, use large lettuce leaves and make healthy lettuce wraps
- Bread - Use gluten-free bread for a gluten-free curried chickpea sandwich. Or choose a high-protein bread (like Ezekiel 4:9) for even more plant-based protein.
- Mayonnaise - substitute with hummus in the dressing and add warm water to thin
- Cilantro - use parsley instead or omit as desired
- Cayenne pepper - omit for less spicy
- Raisins - add golden raisins for a hint of sweetness.
For more easy dips and spreads, visit my Vegan Side Dish Recipes page.
📖 Instructions
Step 1. Partially mash the chickpeas with a fork, leaving some whole for texture. (Aim for about three-quarters mashed.)
Step 2. Finely chop the celery, red onion, celery, and scallions so you get some of each in every bite!
Step 3. Mix the mayonnaise, lemon juice, curry powder, cumin, turmeric, cayenne pepper, garlic, black pepper, and salt in a medium bowl. Add water to thin as desired.
Step 4. Transfer the chickpeas, celery, red onion, green onion, and cilantro to a large bowl. Add the desired amount of dressing and mix to combine.
For serving: Make curried chickpea salad sandwiches, lettuce wraps, or stuffed pita pockets. Refrigerate leftovers for 4 to 5 days.
Healthy snack: Pair this Best Curried Chickpea Salad with whole grain crackers for a healthy, on-the-go snack.
💡 Expert Tips
- For easier mashing and a smoother salad, rub the chickpeas between layers of a kitchen or paper towel to remove the skins before mashing (optional).
- To soften the flavor of the red onion, soak the chopped onion in water for about 10 minutes before adding it to the other chickpea salad ingredients.
- Chop the veggies small so you get some of each in every bite.
- To swap out the mayo for hummus in the dressing, thin the hummus with water before using.
- Storage: Refrigerate any remaining salad or dressing in an airtight container for 4 to 5 days.
🙋🏽♀️ Recipe FAQs
Yes! Chop the veggies, mash the chickpeas, and make the dressing. Combine for serving. This salad is good for 4 to 5 days in the refrigerator.
If you are using canned chickpeas, look for those labeled 'no salt added' or 'low in sodium' for a healthier option. Drain and rinse the chickpeas well in cold water to make them easier to digest and less gas-producing.
Chickpeas can make you gassy because of the oligosaccharides they contain. One way to reduce this effect is to cook your own chickpeas, and soak them overnight before cooking. This significantly reduces the components of the sugar, thus reducing the discomforting and gas-causing effect of oligosaccharides.
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📖 Recipe
Best Curried Chickpea Salad
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Ingredients
For the curry dressing:
- ¼ cup vegan mayonnaise (store-bought or homemade)
- ½ small lemon juice
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- Pinch of black pepper
- 1 clove garlic
- Salt to taste
For the salad:
- 1 15-ounce can chickpeas (1 ½ cups cooked), drained and rinsed
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 2 green onion thinly sliced
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Make the dressing: Mix the mayonnaise, lemon juice, curry powder, cumin, turmeric, cayenne pepper (if using), and black pepper in a medium bowl. Press or grate the garlic into the bowl and mix to combine. Add water to thin as desired. Season with salt to taste.
- Optional: Rub the chickpeas between the layers of a kitchen or paper towel to remove the skins. This makes them easier to mash.
- Partially mash the chickpeas with a fork, leaving some whole for texture. (Aim for about three-quarters mashed.)
- Mix: Transfer the mashed chickpeas, celery, red onion, green onion, and cilantro to a large bowl. Add the desired amount of dressing and mix to combine.
- For serving: Make curried chickpea salad sandwiches, lettuce wraps, stuffed pita pockets, or serve with whole grain crackers for a healthy snack.
Notes
- To soften the flavor of the red onion, soak the chopped onion in water for about 10 minutes before adding it to the other chickpea salad ingredients.
- Chop the veggies small so you get some of each in every bite.
- To swap out the mayo for hummus in the dressing, thin the hummus with water before using.
- Storage: Refrigerate any remaining salad or dressing in an airtight container for 4 to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tae says
I did not use a lot of lemon juice because I did not want it to be tangy, and it was amazing!!! Even better the next day and day after that because the flavor had more time to marinate. I spread it on lettuce wraps with slices of tomatoes and could not be happier. I generally do not like chickpeas but I love findings creative ways to eat them and this will definitely be back in the rotation .
Nisha Melvani, RDN says
Thank you for sharing your tips! Appreciate the comment.
Corina says
The best chickpeas salad I ever eat! I love it
Nisha Melvani, RDN says
Awww so happy to read this! Glad it is your favorite. Thank you.
EJ says
I used great northern beans instead of chickpeas as that's what I had. Didn't realize until I was making it that we didn't have any turmeric or curry powder but it still tasted great over some whole grain toast. Super easy to whip up for lunch, thanks for the recipe!
Nisha Melvani, RDN says
So glad you still enjoyed it! Thank you for sharing!! Have a great weekend.
Leo Verling says
I make this and call it Coronation chickpea - because I am British! -
My tip is use Yoghurt and just a little mayo- coconut yoghurt works really well. Lighter and fresher tasting. So good on rice crackers or any good bread.
Nisha Melvani, RDN says
Sounds delicious!
Brenna says
Since discovering this recipe, I make it almost weekly, It is filling and satisfying for my 3pm snack cravings. I swappef the mayo with hummus, and it works beautifully.
Nisha Melvani, RDN says
Hummus is a great substitution! So glad you are enjoying it. Thank you.
Arlene Briscoe says
Oh my goodness this was so delicious! I make my own whole wheat bread and this made a great open face sandwich! It was great by the forkful too! My only change was shallots instead of red onion. Not a red onion fan.
This is a keeper and I will be making it regularly! Thank you Nisha!
Nisha Melvani, RDN says
Shallots are great too!! Your bread has peaked my interest! So glad you enjoyed it.
David says
Made this literally ten minutes ago and knew I needed to comment as soon as I tasted it- so delicious and couldn't be easier! The garlic ties it together so beautifully. I omitted the onions to make it higher protein per serving and used dill because I didn't have cilantro on hand. I'll be making this on the regular now and I can't wait try more of your recipes:)
Nisha Melvani, RDN says
Dill is such a great addition! Thank you for taking the time to comment.
Milda says
Nisha does it again! I was planning to try this recipe for some time and finally I did it! I used a mix of navy beans and black eyed peas instead of chickpeas as I didn’t have mayo, I used vegan yogurt and some mustard. Otherwise, followed the recipe as it’s written. So good! Only I ate it with some purple rice rather than bread as for the (hopefully short) time being I’m avoiding bread. Anyway, this is not about bread, the bean salad is just wonderful. Nisha doesn’t disappoint!
Nisha Melvani, RDN says
Thank you. I love your substitutions. I will try this too!
Dena says
This is amazing! Thank you for this delicious combination of flavors and textures. Yum
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you.
Laura says
It's 10pm and I made this to meal prep for the week. Had just a spoonful to taste and now having to keep myself from texting all my friends (vegetarian and not) about how good this is. Definitely going to be one of my top recipes. Fast, easy, uses up leftover veggies from other recipes, and good enough for a restaurant. Yes, please!
Nisha Melvani, RDN says
I'm so happy to read this! Thank you for taking the time to let me know! Have a fabulous week.
Mary says
Delicious! Just made for a gathering of friends and I had several helpings myself before sharing. I’m eating by the forkful. Don’t even need crackers.
Nisha Melvani, RDN says
Awww makes my day to read this. Thank you.