Curried Chickpea Salad

This curried chickpea salad is packed with flavor from the crunchy vegetables and seasoned with warm spices. It’s healthy, quick, and easy to make when you don’t feel like cooking. Enjoy it on a bed of lettuce, with crackers, or in a wrap for a healthy vegetarian lunch.

This recipe is inspired by the chicken salad that I used to get for lunch near my old place of work.

I’m a huge fan of chickpeas (garbanzo beans) and always keep a few cans in my pantry for quick and easy meals, like this chickpea curry salad recipe.

I like that this recipe involves zero cooking and comes together in less than 15 minutes. It’s perfect for busy days when I want something filling and tasty that involves very little effort.

If you’re looking for a quick and healthy lunch idea, this curry chickpea salad is a winner!

Curried chickpea salad ingredients

Chickpeas: I use canned chickpeas for this recipe because it’s easy and convenient. You can substitute with 1.5 cups of cooked chickpeas if you prefer.

Mayonnaise: I use olive oil mayonnaise to make this salad. If you are trying to avoid mayonnaise, substitute with plain Greek yogurt.

Curry powder: I use Simply Organic Curry Powder for this recipe. It has a very mild taste.

Note that different curry powders might differ in taste. I recommend using your favorite basic curry powder.

Garlic powder: This gives the chickpea salad good flavor. You can substitute with 1 small, minced garlic clove if you prefer.

Lemon juice: I use freshly squeezed lemon juice to enhance the flavors and give it a zesty taste. You can substitute with fresh lime juice if you prefer.

Celery: I love the added crunch and flavor that celery gives this chickpea salad.

Red bell pepper: I like a lot of veggies in my chickpea salad to make it more filling. If you don’t have red bell pepper, you can substitute with a scant ½ cup of a peeled and grated carrot.

Red onion: This gives the chickpea salad a tangy and slightly sharp flavor. To mellow the onion flavor, soak the finely diced red onion in cold water for 10-20 minutes. Drain, then add them to the salad.

If you don’t like red onions, substitute with chopped green onions.

Apple: I use Gala, Honeycrisp or Granny Smith apple in this recipe. It adds a subtly sweet tone to balance out the curry flavor.

I don’t peel my apple, cut you can if you prefer.

Raisins: I use sultanas raisins in this recipe. Like the apple, they add a nice sweetness and texture to this chickpea salad.

Golden raisins, chopped dates, or dried cranberries would work well too.

Sliced almonds: I love the texture and slight crunch that sliced almond give this chickpea salad. If you don’t have almonds, you can substitute with chopped cashews.

Cilantro: Fresh herbs give this salad a bright flavor. If you don’t like cilantro, substitute with fresh chopped parsley.

Salt and black pepper: The amount you add will depend on your taste preferences.

Optional Ingredients

Cayenne pepper: Just a pinch adds a nice spice to this salad. You can substitute with red pepper flakes if you prefer or leave it out if you don’t like heat.

Turmeric powder: A pinch of turmeric powder can give your salad that beautiful yellow color.

Maple syrup: A touch of maple syrup helps to balance out sour or bitter notes from the curry powder. You can substitute with agave nectar or honey if you prefer.

How to make curried chickpea salad

Add the drained and rinsed chickpeas to a bowl: Use a potato masher, fork, or pastry cutter to gently mash the chickpeas. I mash about ¾ of the chickpeas and leave the rest whole for texture.

Add the rest of the ingredients: Add the mayonnaise, maple syrup (if using), curry powder, garlic powder, cayenne pepper (if using), turmeric (if using), lemon juice, celery, bell pepper, red onion, apple, raisins, sliced almonds, and cilantro to the chickpea mixture and stir until well combined.

Serve and enjoy: Add salt and freshly ground black pepper to taste. Enjoy!

How to serve curried chickpea salad

There are many ways you can serve this chickpea salad. Below are some suggestions:

• Eat it straight from the mixing bowl.
• Serve it on toasted bread with your favorite sandwich toppings, such as lettuce, tomato, sprouts, or thinly sliced cucumber.
• Spread it on top of rice crackers.
• Eat it with pita chips or crackers.
• Stuff the salad in a pita pocket or wrap.
• Serve the salad on a bed of greens, such as lettuce cups, arugula, or mixed greens.

How to make ahead and store this chickpea salad

This salad tastes best on the day it’s made. If you have leftovers, you can store it in the fridge for up to 3 days in an airtight container.  

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