Best Curried Chickpea Salad Recipe

Introduction

This Best Curried Chickpea Salad is a quick and flavorful dish perfect for lunches or light dinners. Creamy and mildly spiced, it combines tender chickpeas with a vibrant curry dressing and fresh vegetables for a satisfying, healthy meal.

Ingredients

• 1/4 cup vegan mayonnaise (store-bought or homemade)
• 1/2 small lemon (juice)
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Pinch of black pepper
• 1 clove garlic
• Salt (to taste)
• 1 15-ounce can chickpeas (1 1/2 cups cooked), drained and rinsed
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro or parsley

Instructions

1. Step 1: Make the dressing by mixing the vegan mayonnaise, lemon juice, curry powder, ground cumin, turmeric, cayenne pepper (if using), and black pepper in a medium bowl. Press or grate the garlic into the bowl and stir to combine. Add water a little at a time to thin the dressing if needed. Season with salt to taste.
2. Step 2: (Optional) Rub the chickpeas between layers of a kitchen or paper towel to remove their skins, which helps achieve a smoother texture.
3. Step 3: Partially mash the chickpeas with a fork, leaving some chickpeas whole for texture. Aim to mash about three-quarters of them.
4. Step 4: In a large bowl, combine the mashed chickpeas, diced celery, red onion, sliced green onions, and chopped cilantro or parsley. Add the desired amount of dressing and mix gently until evenly coated.
5. Step 5: Serve your curried chickpea salad as a sandwich filling, in lettuce wraps, stuffed pita pockets, or alongside whole grain crackers for a nutritious snack.

Tips & Variations

• For a creamier salad, add a little more vegan mayonnaise or a splash of coconut yogurt.
• Try swapping cilantro for fresh parsley if you prefer a milder herb flavor.
• Add diced apples or raisins for a touch of sweetness and crunch.
• Use garam masala instead of curry powder for a different spice profile.

Storage

Store the curried chickpea salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving. This salad is best enjoyed chilled but can be eaten at room temperature. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of vegan mayonnaise?

Yes, regular mayonnaise works just as well if you’re not avoiding dairy or eggs. It will give the salad a similar creamy texture and flavor.

How spicy is this salad? Can I adjust the heat?

The salad has a mild warmth from the curry powder and optional cayenne pepper. You can easily adjust the spice by reducing or omitting the cayenne, or adding more if you prefer it hotter.

Best Curried Chickpea Salad Recipe

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★★★★★

4.5 from 77 reviews

• Author: Harper
• Total Time: 15 minutes
• Yield: 3 servings 1x
• Diet: Vegan

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Description

This Best Curried Chickpea Salad is a quick, flavorful, and vegan-friendly recipe perfect for a light lunch or snack. Combining creamy vegan mayonnaise with vibrant curry, cumin, turmeric, and a hint of cayenne, it offers a delightful twist on classic chickpea salad. Fresh vegetables like celery, red onion, and green onion add crunch while cilantro brings a burst of herbaceous freshness. Ready in just 15 minutes, it can be served as sandwiches, lettuce wraps, or with crackers for a wholesome meal.

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Ingredients

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Dressing

• 1/4 cup vegan mayonnaise (store-bought or homemade)
• 1/2 small lemon (juice)
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Pinch of black pepper
• 1 clove garlic
• Salt (to taste)

Salad

• 1 15-ounce can chickpeas (1 1/2 cups cooked), drained and rinsed
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 green onions (thinly sliced)
• 2 tablespoons chopped fresh cilantro (or parsley)

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Instructions

1. Make the dressing: In a medium bowl, combine the vegan mayonnaise, freshly squeezed lemon juice, curry powder, ground cumin, turmeric, optional cayenne pepper, and black pepper. Press or grate the garlic clove into the mixture and stir thoroughly to combine. Add water gradually to thin the dressing as desired. Season with salt to taste.
2. Remove chickpea skins (optional): For a smoother texture, gently rub the drained chickpeas between layers of a kitchen or paper towel to remove their skins, then discard the skins.
3. Partially mash chickpeas: Transfer chickpeas to a bowl and use a fork to mash about three-quarters of them, leaving some whole for a pleasant texture.
4. Combine salad ingredients: To the mashed chickpeas, add the finely diced celery, red onion, thinly sliced green onions, and chopped cilantro. Pour in the prepared dressing and mix everything thoroughly to coat evenly.
5. Serve: Enjoy the curried chickpea salad immediately or chill before serving. Use it as a sandwich filling, scoop it into lettuce wraps, stuff into pita pockets, or serve alongside whole grain crackers for a nutritious and satisfying snack.

Notes

• Removing the skins of chickpeas is optional but recommended for a creamier texture.
• You can adjust the amount of cayenne pepper to control the heat level.
• Add a splash of water to the dressing if it feels too thick for your preference.
• This salad keeps well refrigerated for up to 3 days.
• For extra protein, consider stirring in some diced tofu or cooked quinoa.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion

Keywords: curried chickpea salad, vegan chickpea salad, quick chickpea recipe, curry salad, vegan lunch, healthy snack