Curried Chickpea Salad (15 Minutes)

By Jessica Hylton -

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!

close up shot of curried chickpea salad on a bed of greens

Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!”  I’m happy to say that this recipe hits the nail on the head when it comes to:

  • Easy
  • No bake
  • No need to heat up
  • Meal prep friendly (takes 15 minutes!)
  • And Picnic friendly!

Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad, which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.

curried chickpea salad on a plate with other plates in the background

Notes on the Ingredients

vegan curried chickpea salad ingredients with text

Chickpeas: So protein-packed, the chickpeas make this salad super filling.

Vegan Mayo: Try my recipe for vegan mayo here. It’s super easy to make!

Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.

Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!

Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.

Curry Powder: The star ingredient – I simply love the flavour the curry powder gives this salad.

Raisins: Pair perfectly with the other flavours in this recipe.

Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.

Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!

Salt and Pepper

How to Make Vegan Curried Chickpea Salad

curried chickpea salad ingredients in a bowl before mixing

Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

curried chickpea salad ingredients in a bowl

Scrape everything together and taste and adjust seasonings to your liking.

close up shot of a bite of curried chickpea salad on a fork

Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!

Expert Tips and FAQ

curried chickpea salad on a bed of greens

  • Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
  • Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
  • How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
  • Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
close up shot of curried chickpea salad on a plate

More Vegan Salad Recipes

Enjoy friends! If you make this Vegan Curried Chickpea Salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

curried chickpea salad on a plate

Curried Chickpea Salad (15 Minutes)

This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
by: Jessica in the Kitchen
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Course Lunch, Salads
Cuisine American
Ingredients
  • 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
  • ¼ cup vegan mayo
  • 2 tablespoons red onion roughly chopped
  • 2 tablespoons fresh parsley or dill
  • 2 tablespoons finely chopped pickles or relish or celery
  • 1 tablespoon curry powder
  • 3 tablespoons raisins
  • squeeze of a lime
  • ½ teaspoon dijon mustard
  • sea salt and pepper
Instructions

Instructions

  • Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
  • Scrape everything together and taste and adjust seasonings to your liking.
  • Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
NOTES
Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 4.7g | Sodium: 444.8mg | Fiber: 4.7g | Sugar: 5.5g
by Jessica

leave a comment

Recipe Rating




43 comments

  1. Kat says:

    5 stars
    Loved this curried chickpea salad. I’ll be adding it to my list of meals. Tastes great on a hard crust bread or grainy crackers

  2. Sarah Nord says:

    5 stars
    LOVE the flavor combination in this recipe! My husband said, “this isn’t just good, this is fantastic!” We’ll definitely make this again. Thank you!!

    • Gavin | Jessica in the Kitchen says:

      Oh wow what a growing review! Thanks so much to both of you.

shares

Send this to a friend