Published on February 22, 2023 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. 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
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.
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 breadStuff in pita breadEat with flatbread or naanEnjoy in a fresh lettuce wrapSpread in a tortilla and roll it upEat with crackers or chipsPlace on top of a rice cakeAdd 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!
More Chickpea Salad Recipes
Easy Chickpea SaladGreek Chickpea SaladRoasted Cauliflower Chickpea SaladChickpea, Avocado, & Feta SaladFall Chickpea SaladChipotle Chickpea Corn Salad
Curried Chickpea Salad
Nutrition
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