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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
