Description

Curried Chickpea Salad is a vibrant, plant-based dish that features tender chickpeas tossed in a creamy curry dressing with crunchy vegetables and herbs—perfect for a satisfying lunch or light dinner.

Ingredients

2 cans chickpeas, drained and rinsed
2 celery stalks, diced
1/4 red onion, finely chopped
1 medium carrot, shredded
2 tbsp fresh cilantro or parsley, chopped
1 1/2 tsp curry powder
1/3 cup mayonnaise or Greek yogurt (vegan option if desired)
1 tbsp lemon juice
Salt and pepper to taste

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Instructions

In a large bowl, mix chickpeas, celery, red onion, and carrot.
In a smaller bowl, whisk together mayo or yogurt, curry powder, lemon juice, salt, and pepper.
Pour dressing over the chickpea mixture and stir until well coated.
Add chopped herbs and adjust seasoning as needed.
Chill in the refrigerator for 15–30 minutes before serving for best flavor.

Notes

Use vegan mayo or yogurt to make it fully plant-based.
Add diced apple or raisins for a sweet contrast.
Great as a sandwich filling or served with pita.
Can be made a day ahead for better flavor integration.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 5g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg