Curried Chickpea Salad
Curried Chickpea Salad is a plant-forward salad packed with flavors & crunch in every bite. It’s a no-cook recipe that can be made in one-bowl and adjusted to meet everyone’s palette and lifestyle!
I am a sucker of all things chickpeas for many good reasons! You will always find a can or two in my pantry because they are so versatile for soups, stews, sandwiches, salads, and more, they provide a wide variety of nutrients, and are super affordable. Back in 2016, I even wrote a blog post about 5 Things You Can Do with Chickpeas + shared my go-to Lunchbox Chickpea Salad which is still my favorite, four years later. Recently though, I have been making this Curried Chickpea Salad at my cooking demonstrations and it’s LOVED by the crowd. Using relatively new-ish ingredients like curry powder, chickpeas, and tahini is risky at demonstrations but I am happy to report that most people are interested & excited to try it.
I hope you will find Curried Chickpea Salad to be just as delightful. It is mildly spiced with curry powder while yogurt adds a tang and creaminess to the salad. A handful of fresh veggies, nuts, and dried fruits gives both flavor, boost of vitamins, minerals and texture to the salad. I love that you can make Curried Chickpea Salad ahead of time and use it for lunch for the week.
Curried Chickpea Salad
Serves : 4-6
2-15 oz. canned low-sodium chickpeas, drained and rinsed (or 3 cups cooked)
1 cup diced carrots
1 cup sliced green onions
1/2 cup chopped dates (raisins or cranberries can be used)
1/2 cup toasted cashews
¾ cup plain Greek yogurt (thinned tahini or vegan mayo can be used for vegan)
juice of one lemon (may need more if you use tahini)
1 tablespoon curry powder
3/4 teaspoon garlic powder
Salt and pepper to taste
In a large mixing bowl, add chickpeas with carrots, green onions, dates, cashews, yogurt, lemon juice, curry powder, garlic powder. Mix everything well to combine.
Season with salt and pepper to taste.
Serve immediately or can be covered, refrigerated for 3-4 days. If the salad feels dry, add a few tablespoons of water to loosen the consistency.
Serving suggestions : Serve it as a salad, smash the chickpeas and make into a sandwich or with pita pocket, or on a bed of leafy greens.
Fun fact: The juice from a can of beans, aquafaba has properties similar to those of egg whites and can be used for making meringues, marshmallow, and mayonnaise.