Curried Chickpea Salad

Quick Summary

This Curried Chickpea Salad is full of flavor and only takes 15 minutes to make. It is a great meal prep recipe! Enjoy in a sandwich, wrap, add it to a bed of greens, or enjoy with naan or pita bread.

curried chickpea salad in between two slices of whole wheat bread on wood cutting board.

I love chickpea salads. A few of my favorites include: Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Greek Chickpea Salad, Smashed Chickpea Avocado Salad, and Fall Chickpea Salad.

I also really love this Curried Chickpea Salad because the flavors are unique and SO delicious. Smashed chickpeas are combined with celery, onion, cilantro crunchy cashews, raisins, and a creamy curry dressing.

Some of the flavors might sound like an odd mix, BUT trust me, they all play nicely together. I LOVE the flavors and textures.

This is a great meal prep recipe because the salad holds up in the fridge for up to five days. I love pulling it out on busy days when I am craving something healthy and delicious.

Ingredients

Chickpeas– I use canned chickpeas to keep the recipe super simple. Rinse and drain before using.
Celery– I love adding in veggies!
Onion– I use sliced green onion and diced red onion.
Cilantro– can use parsley if you don’t care for cilantro.
Cashews– they add a nice, salty crunch. Peanuts would be good too. If you are allergic to nuts, you can leave them out.
Raisins– raisins might seem like an odd addition, but trust me on this one. They add the perfect amount of sweetness. If you don’t like raisins, you can add diced apple or dried cranberries.
Greek yogurt– I love the boost of protein and the yogurt makes the salad creamy.
Lemon juice– to add a fresh zip!
Maple syrup– just a little bit to balance out the tang from the yogurt and lemon. Honey will also work.
Spices– yellow curry powder, turmeric powder, and garlic powder.

How to Make Curried Chickpea Salad

chickpeas being mashed with a potato masher in a large bowl.

Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don’t have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.

curried chickpea salad ingredients in large bowl.

Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, cilantro, cashews, and raisins.

Greek yogurt dressing in bowl with lemon juice, maple syrup, curry powder, turmeric powder, and garlic powder.

In a small bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.

curried chickpea salad in bowl with creamy curry dressing and spatula.

Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking.

curried chickpea salad in large white bowl with spoon.

How to Serve

I love this chickpea salad because it’s very versatile. There are so many delicious ways to enjoy it! Here are some serving ideas!

Make a sandwich with your favorite bread
Stuff in pita bread
Eat with flatbread or naan
Enjoy in a fresh lettuce wrap
Spread in a tortilla and roll it up
Eat with crackers or chips
Place on top of a rice cake
Add to a bed of greens to make a salad

How to Store

Store the salad in an airtight container in the refrigerator for up to 5 days. I love making the salad at the beginning of the week so I have an easy, healthy lunch waiting for me all week long!

curried chickpea salad on bed of greens in white bowl.

More Chickpea Salad Recipes

Salads

30 oz chickpeas (2 cans), drained and rinsed
1 cup diced celery
2 green onions, sliced
1/4 cup diced red onion
3 tablespoons chopped cilantro, can use parsley
1/3 cup chopped cashews, optional
3 tablespoons raisins, optional (can also do diced apple for sweetness)
2/3 cup plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon pure maple syrup
2 teaspoons yellow curry powder
1/4 teaspoon turmeric powder
1/4 teaspoon garlic powder
Kosher salt and black pepper, to taste

Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don’t have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, cilantro, cashews, and raisins.
In a small bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking.
Serve in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.

Calories: 482kcal, Carbohydrates: 76g, Protein: 25g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 54mg, Potassium: 960mg, Fiber: 18g, Sugar: 12g, Vitamin A: 263IU, Vitamin C: 9mg, Calcium: 173mg, Iron: 8mg