curried chickpea salad

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make &amp; is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more.  It’s loaded with so much flavour and is SO delicious!

Curried Chickpea Salad (15 Minutes)

can chickpeas chickpeas

vegan mayo

red onion (roughly chopped)

parsley

curry powder

raisins

lime

dijon mustard

sea salt and pepper

Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

Scrape everything together and taste and adjust seasonings to your liking.

Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!

A healthy, delicious vegan version of curried chicken salad! Enjoy the versatility in a sandwich, wrap, on fresh greens, or cracker dip.

Curried Chickpea Salad (Vegan!)

can chickpeas

cashew mayo

celery

Tbsp. red onion

Tbsp. fresh cilantro (or parsley)

lime juice

Dijon mustard

raisins (and/or chopped red grapes)

Rinse and drain chickpeas well. Place in a large bowl and mash. (I use a potato masher.)

Finely dice celery and red onion. Roughly chop cilantro. Add to bowl.

Add all remaining salad ingredients. Then stir well to combine.

Taste and adjust flavors if needed. Add salt &amp; pepper, more curry powder, mayo, or lime juice. (Grapes and cashews are fantastic additions!)

Enjoy the salad as is, in a sandwich or wrap, on a bed of fresh greens, or as a dip with crackers.

This is delicious!  Such an easy filling for sandwiches!  We're out camping and this was a fantastic camping lunch!  Love the pop of sweetness provided by the raisins.  Thanks for sharing such a delicious and versatile recipe!

This recipe is magical!!! I have been looking, hoping, and wanting to find a recipe to take the place of my regular chicken salad recipe. I love the curry in this recipe, not too much and just a hint of lime juice. So, so good!!! This is now one of my staple vegan recipes!!! Thank you Kaitlin!!!

Curried Chickpea Salad is a delicious vegan salad that’s also low-glycemic, dairy-free, and gluten-free. And this is my version of a famous chickpea salad from Joan&#x27;s on Third in Los Angeles!

Curried Chickpea Salad 

olive oil

onion, finely chopped

turmeric

cumin

coriander

cayenne pepper

cilantro (see notes)

T fresh-squeezed lemon juice

sea salt

Drain chickpeas into a colander placed in the...

Drain chickpeas into a colander placed in the sink, then rinse well with cold water until no more foam appears and let chickpeas drain while you cook the onions.

Heat the olive oil in a large heavy...

Heat the olive oil in a large heavy frying pan or saute pan, add the onion, turn heat to medium-high and saute onions until they are lightly browned and starting to get crisp, about 6-8 minutes.

Stir frequently while the onions cook, and don’t...

Stir frequently while the onions cook, and don’t let them get too browned or they will be bitter.

When onions are lightly browned, stir in the...

When onions are lightly browned, stir in the turmeric, cumin, coriander, and cayenne pepper and cook 2-3 minutes more, until the spices are fragrant and slightly toasted.

Add the drained chickpeas and cook 2-3 minutes...

Add the drained chickpeas and cook 2-3 minutes more, stirring so the spices and onions are well-distributed in the chickpeas.

Then stir in chopped cilantro and lemon juice...

Then stir in chopped cilantro and lemon juice and cook 3-4 minutes more.

Turn off heat and season to taste with...

Turn off heat and season to taste with sea salt.

Let the mixture cool, then transfer to a...

Let the mixture cool, then transfer to a plastic container with a snap-on lid and let salad chill in the refrigerator at least 30 minutes before serving.

Serve cold or at room temperature, tasting and...

Serve cold or at room temperature, tasting and adjusting the flavor with more lemon juice and sea salt before serving if desired.

Joan’s on Third serves this cold as a...

Joan’s on Third serves this cold as a salad, but I thought it was also pretty tasty while still warm and it could also be served that way as a side dish.

Curried chickpea salad with Greek yogurt is a creamy, high fiber, no cook lunch you can make in minutes and enjoy all week. It’s balanced, satisfying, and flexible enough for sandwiches, wraps, bowls, or simple snack plates. Made with pantry staples, it delivers steady protein, bright flavor, and a practical make ahead option that fits easily into everyday cooking.

Curried Chickpea Salad with Greek Yogurt (Easy & Creamy)

chickpeas

½ cup pickles (finely chopped)

rib celery

red onion (finely chopped)

raisins (optional)

Greek yogurt

pickle juice (or lemon juice)

mayonnaise (sub olive oil

mustard (Dijon

honey (or maple syrup)

yellow curry powder

herbs

salt (or

make the dressing

Make the dressing: In a medium bowl, add ½ cup Greek yogurt, 2 tablespoons pickle juice, 1 to 2 tablespoons mayonnaise or olive oil, 1 tablespoon mustard, 1 tablespoon honey, 2 teaspoons yellow curry powder, 2 tablespoons fresh herbs, ¼ teaspoon salt, and black pepper.Whisk until smooth and creamy. Taste and adjust salt if needed.

mash the chickpeas

Mash the chickpeas: Drain and rinse 1 can chickpeas well.Add them to a large bowl and mash with a fork or potato masher.Mash until mostly broken down but still slightly chunky. The mixture should be soft and scoopable, not smooth.

mix the salad

Mix the salad: Add ½ cup pickles, 1 rib celery, 2 tablespoons red onion (all chopped), and 2 tablespoons raisins. Pour in the dressing. Stir well until creamy and evenly mixed. Taste and adjust seasoning.

serve

Serve: Enjoy right away, or store in the fridge for an easy make-ahead lunch. Spread on bread for a sandwich, scoop into a wrap, or serve with crackers, sliced veggies, or a small salad.

This looks Wonderful! And w/ Greek Yogurt too. I've been craving Curry and need to make wraps and there you are. Thx so much.  C

You post and I make! I had all the ingredients when I saw this recipe this morning so whipped it up and I am in LOVE!!! I used a mix of raisins and apricots (‘cause why not?) and cilantro as my herbs. So incredibly flavorful and I’m already wondering what else I can use that amazing dressing on…think I’ll add a side of basmati rice for dinner and make it into a bowl. Thanks for another winner!

This curried chickpea salad is the best you’ll ever try! It has loads of flavor and just the right amount of crunch, and it&#39;s super easy to prep for lunch in just 15 minutes!

Curried Chickpea Salad

(14 oz / 400 g) chickpeas (drained and rinsed)

onions

gherkins (finely chopped)

almond flakes

light mayo

garlic (crushed

Salt and black pepper

Place the drained and rinsed chickpeas in a large bowl and use a hand blender or potato masher to blend them partially. Do it to break down the chickpeas without turning them to mush — you still want some texture there.

Add the green onion, gherkins, raisins, almond flakes, light mayo, lime juice, curry powder, cayenne pepper, garlic, mustard and salt and pepper and mix well to combine.

Adjust the seasoning to taste, then garnish with chopped coriander and serve as it, in a sandwich or with your favorite crackers.

Love love love this tasty sandwhich spread! Thank you.

https://videos.scriptwrapper.com/10496/lldaxqlcudwsmyoqxhcn/original/video.mp4

This curried chickpea salad is the best you’ll ever try! It has loads of flavor and just the right amount of crunch, and it's super easy to prep for lunch in just 15 minutes!

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Curried Chickpea Salad (15 Minutes)

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The most viewed curried chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine