Home » Recipes » Curried Chickpea Salad (15 Minutes)
posted by Jessica Hylton on Mar 4, 2021 91 comments »
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5 (from 71 ratings)
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & 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!
Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!” I’m happy to say that this recipe hits the nail on the head when it comes to:
- Easy
- No bake
- No need to heat up
- Meal prep friendly (takes 15 minutes!)
- And Picnic friendly!
Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad, which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.
Notes on the Ingredients
Chickpeas: So protein-packed, the chickpeas make this salad super filling.
Vegan Mayo: Try my recipe for vegan mayo here. It’s super easy to make!
Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.
Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!
Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.
Curry Powder: The star ingredient – I simply love the flavour the curry powder gives this salad.
Raisins: Pair perfectly with the other flavours in this recipe.
Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.
Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!
Salt and Pepper
How to Make Vegan Curried Chickpea Salad
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!
Expert Tips and FAQ
- Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
- Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
- How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
- Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
Enjoy friends! If you make this Vegan Curried Chickpea Salad, please snap a photo and tag#jessicainthekitchenonInstagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Curried Chickpea Salad (15 Minutes)
Servings: 4 servings
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & 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!
5 (from 71 ratings)
Print RecipePin RecipeLeave a Review
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas, is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayo
- 2 tablespoons red onion, roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
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!
Notes
Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
Calories: 236kcal, Carbohydrates: 29g, Protein: 4.7g, Sodium: 444.8mg, Fiber: 4.7g, Sugar: 5.5g
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Lunch, Salads
Author: Jessica Hylton
American Dairy Free Egg Free Gluten Free Low Carb Lunch Nut Free Recipes Salads Soy Free Vegan Vegetarian
published on Mar 4, 2021
91 comments Leave a comment »
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91 comments on “Curried Chickpea Salad (15 Minutes)”
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MaryAnn — Reply
Are the chickpeas DRAINED first? Anxious to try this. Thank you for recipe.
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Jessica Hylton — Reply
Hi MaryAnn,
Yes drained, rinsed and pat dry first! Enjoy!
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MaryAnn — Reply
Thank you. I made this and it’s a keeper. Love it. Thank you Jessica
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Carrie Juska — Reply
SO delicious! I love this recipe and highly recommend it! 👌
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Rachel Johnson — Reply
My family loves this recipe so much!! However, it would be helpful for you to add that the chickpeas are drained somewhere in the recipe ingredients/directions. My husband tried to make this for us while I was in the shower and didn’t know to drain the beans—we (obviously) ended up with chickpea ‘soup’ instead of salad. Nothing to really do to salvage it at that point so our whole batch ended up being wasted. It seems like common knowledge, but it isn’t for everyone and most recipes include this instruction for exactly that reason!
Otherwise, thanks for a great recipe!
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Jessica Hylton — Reply
Hi Rachel,
So happy your family enjoyed this! Good note and I usually include it, not sure what happened here. It’s been editing/updated to include that note!
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Dan — Reply
Spectacular! Made this to use up chickpeas left over from making baked falafel. I’ll be making this often and please don’t shame me if I eat it with a spoon.
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Jessica Hylton — Reply
Haha no shame over here I have definitely done that too!! So happy you enjoyed so much Dan!!
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D Lee — Reply
Good recipe! I made it this past weekend for a tea party as the vegetarian option (I used regular mayo). I was wondering if the chickpeas were supposed to be salted or not, so I ended up using one can salted, one can unsalted – salted one rinsed and both drained. Only probs needed 1/2tsp of salt at the end (for a double recipe). I used sweet pickles (chopped them) and the crunch was a nice addition. Also cut the raisins into small pieces. I think next time I’ll try adding some roasted (unsalted) cashews for additional nutty flavor and texture. Made the entire mixture at night and into the fridge overnight. Added fresh finely chopped parsley in the morning just before assembling the sandos. This one is a keeper!
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Jessica Hylton — Reply
Such a great detailed review! Thanks so much for sharing D Lee!
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Cynthia — Reply
Looks delicious. Can’t wait to try
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JBeanne — Reply
Fantastic! Whole family LOVES this. Beautiful complimentary complex flavors makes my tastebuds soooo happy! Thank you for this!
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Jan Weisberg — Reply
Loved this recipe. So easy to make and great flavors. Mixed with pulled chicken on greens.
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Jessica — Reply
Soooo good!!!! She nailed it!
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Jessica Hylton — Reply
Aww thanks SO much Jessica!!
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Tammi — Reply
Made these for an office potluck. Was skeptical of the raisins but stuck to the recipe. Made vegan mayo myself from the aquafaba of the chickpeas. Perfect result. Would absolutely make again.
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Jessica Hylton — Reply
So happy to hear Tammi!! Thanks for sharing!!
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