Curried Chickpea Salad (15 Minutes)
This Curried Chickpea Salad is a vegetarian take on chicken salad recipes. Made with chickpeas, crisp veggies, warm spices, and a creamy dressing, it’s flavorful, quick to make, and great on its own and in sandwiches and wraps. I even provide a vegan option, too!
I like to incorporate plant-based meals into my weeks, and chickpeas are one of my favorite ingredients to add lots of protein without the need for meat. They’re great in recipes like Bean Dip and my Quick Chickpea Egg Salad.
However, my favorite way to use these legumes is in this curry chickpea salad. Inspired by classic chicken salad recipes, it features a base of protein tossed with a creamy dressing. Completely vegetarian, it’s filling, flavorful, and has just the right amount of spice.
Plus, it’s super versatile and stores well. As a result, you can prepare a big batch at the beginning of the week for meal prep. Then, enjoy it in different ways for days!
Recipe Ingredients
- Chickpeas (Garbanzo Beans) – To keep things easy, we’re using canned chickpeas for the base of the salad. Not only do they provide a slightly nutty, buttery flavor, but chickpeas are also a great source of vitamins, nutrients, fiber, and plant-based protein!
- Vegetables – Sweet onion and celery add a subtly sweet flavor and satisfying crunch.
- Mayonnaise – This forms the base of the “dressing” adding subtle tanginess and a creamy consistency. Option to use Greek yogurt instead.
- Seasonings – Yellow curry powder, garlic powder, cumin, and black pepper create a warm, savory taste.
- Mozzarella Cheese – Everything tastes better with cheese, right? For the best taste and texture, but a block of mozzarella, and grate it yourself.
Health Benefits of Curry Powder
I love the golden hue and warm, slightly tangy flavor curry powder adds to recipes. However, curry powder is also a great source of antioxidants and contains anti-infllammatory properties that can help improve our health.
How to Make the Best Curried Chickpea Salad
- Prepare the chickpeas. Drain and rinse your chickpeas in a colander. I recommend removing the skin for a smoother, creamier consistency. Just pinch the side, and the skin will slide right off. Then, dry the chickpeas completely with a towel, or leave them out to air dry.
- Combine. Add the chickpeas, onion, celery, mayo, yellow curry powder, garlic powder, cumin powder, salt, and black pepper to a large mixing bowl. Gently toss to combine and coat the ingredients. Gently fold in the mozzarella cheese.
- Chill. Cover the bowl, and transfer it to the fridge to chill for at least 15 minutes before serving.
Frequently Asked Questions
How should I serve curry chickpea salad? You can enjoy this chickpea curry salad on its own or as a dip with chips. However, it’s also great when used to make chickpea salad sandwiches and tucked into wraps.
Can I make this recipe ahead of time? Yes, store leftovers in an airtight container in the fridge for up to 4 to 5 days.
Can I swap anything for the mayonnaise? Yes! You can use Greek yogurt instead.
Can I make this recipe vegan? Absolutely! To make a vegan curry chickpea salad recipe use your favorite vegan mayo and vegan shredded cheese. It will taste just as good as the original recipe!
How to Store
Store any leftover chickpea salad in an airtight container in the refrigerator for four to five days. Serve chilled when ready to enjoy. Looking for more quick and healthy lunch ideas?
Try my tuna noodle pasta salad its easy to make and so delicious.
Curried Chickpea Salad (15 Minutes)
Equipment
- 1 colander
Ingredients
- 1 can chickpeas, 15 ounce can, remove outer skin
- ¼ cup sweet onion, finely diced
- ½ cup celery, sliced thin
- 3 tablespoons mayonnaise, option to use Greek yogurt
- ¼ cup shredded mozzarella cheese
- 1 teaspoon yellow curry powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin powder
- kosher salt and black pepper, to taste
Instructions
- Grab a colander and drain / rinse your chickpeas. As an extra step, I like to remove the skin from the chickpea, but you can skip this step if you want. Make sure the chickpeas are dry before adding them to your mixing bowl.
- In a mixing bowl combine, the prepared chickpeas, finely diced onion, diced celery, mayonnaise, yellow curry powder, garlic powder, cumin powder, kosher salt and pepper.
- Fold together until well combined. Gently fold in the shredded mozzarella. Refrigerate covered for 15 minutes before enjoying.
4 Comments on “Curried Chickpea Salad (15 Minutes)”
Light and flavorful. Such a delicious recipe.
This makes an awesome work week meal prep dish! I had it with fresh veggies and pita chips.
Do the mozzarella shreds get mixed in with a salad or is it a topping?
Mixed in!