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Best Curried Chickpea Salad Recipe

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4.1 from 6 reviews

A vibrant and flavorful curried chickpea salad perfect for quick lunches or light dinners. This easy-to-make recipe combines the creaminess of vegan mayonnaise with a blend of aromatic spices, fresh vegetables, and chickpeas for a satisfying plant-based dish that’s both nutritious and delicious.

Ingredients

Dressing

  • 1/4 cup vegan mayonnaise (or unsweetened Greek-style yogurt)
  • 1/2 small lemon, juiced
  • 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, pressed or grated
  • 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

  1. Make the dressing: In a medium bowl, combine the vegan mayonnaise, lemon juice, curry powder, ground cumin, turmeric, cayenne pepper (if using), and black pepper. Press or grate the garlic clove into the mixture and stir well to combine. Add a little water if a thinner consistency is desired. Season with salt to taste.
  2. Prepare the chickpeas: Optionally, rub the chickpeas between paper towels to remove their skins for a smoother texture. This step is not mandatory but can improve the salad’s creaminess.
  3. Mash the chickpeas: Using a fork, partially mash the chickpeas, leaving about a quarter of them whole to provide a pleasant texture contrast.
  4. Combine salad ingredients: In a large bowl, mix the mashed chickpeas with diced celery, red onion, green onions, and chopped cilantro or parsley.
  5. Add the dressing: Pour the prepared curried dressing over the chickpea mixture. Stir well until all ingredients are evenly coated.
  6. Serve: Enjoy the curried chickpea salad as a filling for sandwiches, lettuce wraps, or pita pockets, or serve alongside whole grain crackers as a nutritious snack.

Notes

  • For a creamier salad, remove the skins from the chickpeas by rubbing them between paper towels before mashing.
  • You can substitute the vegan mayonnaise with unsweetened Greek-style yogurt for a tangier flavor and added protein.
  • Adjust the cayenne pepper quantity to control the heat level according to your preference.
  • This salad is best served chilled but can be enjoyed immediately after preparation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/best-curried-chickpea-salad-recipe/