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Curried chickpea salad with chopped red onion, celery, and scallions on two slices of whole wheat toast.
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5 from 29 votes

Best Curried Chickpea Salad

This Curried Chickpea Salad is a vegan 'chicken' salad, packed with flavor from the warm curry seasoning. It's quick, healthy, and meal-prep friendly. Enjoy it as a lettuce wrap, sandwich, or with crackers.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish or Main
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 274kcal
Author: Nisha Melvani

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.

Video

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

Calories: 274kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 381mg | Fiber: 8g | Sugar: 5g | Vitamin A: 281IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 3mg