Curried Chickpea Salad (Quick, Healthy & Flavorful)
This Curried Chickpea Salad is a quick, 10-minute, no-cook recipe made with canned chickpeas, crunchy veggies, and a creamy curry-spiced dressing. It’s vegan, gluten-free, protein-packed, and perfect for meal prep, sandwiches, or wraps.With minimal effort and big flavor, it’s a healthy lunch you'll actually look forward to.
Ingredients
- 2 cans (15 oz) each chickpeas drained and rinsed
- ⅓ cup vegan mayonnaise or tahini or Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 tablespoon lemon juice
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup red onion finely chopped
- ½ cup celery diced
- ½ cup red bell pepper diced
- 2 tablespoons fresh cilantro chopped (optional)
- 2 tablespoons raisins or chopped apples optional for sweetness
- 2 tablespoons chopped cashews or sunflower seeds optional for crunch
Instructions
- Drain and rinse your chickpeas, then gently mash about half of them with a fork or potato masher for better texture.
- Chop your veggies finely and add them to a large bowl with the chickpeas.
- Mix your dressing by combining your creamy element (mayo, tahini, or yogurt) with curry powder, cumin, turmeric, lemon juice, salt, and pepper.
- Combine everything in the bowl and stir until well coated.
- Taste and adjust seasoning as needed.
- Chill or serve immediately. This salad can be eaten right away or stored in the fridge for up to 5 days.