curried chickpeas

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!

These vegan curried chickpea bowls make meal prepping for the week a breeze. The chickpeas are paired with garlicky spinach and brown rice for an easy meal that’s absolutely delicious and filling.

Curried Chickpea Bowls with Garlicky Spinach

avocado oil

garlic (minced)

oz baby spinach

sea salt

lemon juiced

onion

15 oz can chickpeas (rinsed and drained)

curry

cumin

cinnamon

tomato paste

water

pepper

cilantro (chopped (for topping))

green onion (chopped (for topping))

rice

Cook rice, if it’s not cooked already.

Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.

In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.

For meal prep, allow all ingredients to cool and then grab 3 glass storage containers. Fill each with 1 cup rice, 1/3 of curried chickpeas and 1/3 of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

Add lemon juice (optional, leave out if you prefer crispy texture) and stir.

Turning off the heat then finish it with chopped parsley. Serve as a side dish or with salad or rice.

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Curried Chickpea Salad (15 Minutes)

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Top 3 curried chickpeas recipes from across the web

The most viewed curried chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Chickpea Salad (15 Minutes)

Curried Chickpea Bowls with Garlick...

Sautéed Chickpea Recipes

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