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!
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.
Notes on the Ingredients
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
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!
Expert Tips and FAQ
- 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.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
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 (15 Minutes)
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas, is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- 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
- 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
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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
Yes they do! Thanks so much Kat!
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!!
Oh wow what a growing review! Thanks so much to both of you.
I love this and took it to a celebration where others contributed their dishes too. People gravitated towards what they recognized…pasta, salads, fruit, etc. When they heard “curry/chickpeas they passed. I most likely would have done the same, not being too familiar with curry (and convinced I wouldn’t like it, untasted). UNTIL one woman tried it. Then the word spread and the question asked “Who made the curry/chickpea salad?” When they discovered it was I who made it, they didn’t just smile and nod. THEY SWOONED, eyes rolled back, would have clutched their pearls had they been wearing them, and asked for the recipe on the spot.
The flavor combo is extraordinary as each ingredient shows up together, recedes and makes way for the next in each bite. Sheer excitement! So now my best kept secret is out.
I told them I also treat it as a sandwich filling in a wrap….as well as just opening the lid while it is still in the refrigerator and taking a forkful or two.
Haha thanks so much Joanne this comment really made our day! We’re so happy it was a hit.
Hi Joanne,
Oh my gosh – I love your comment so much and I’m so happy that you and everyone else enjoyed too! I felt like I was there just reading your comment. Thank you so very much for sharing and for the great rating too! I have also been known to just have it forkful by forkful too haha!
I didn’t have raisins so I added a little more relish and added celery as well. I bumped up the curry powder by about 1/2 TBSP since I love curry. It was great! Nice option for lunch or dinner when the weather is hot. Next time though, I think I will only add 1/3-1/2 of the chickpeas when I pulse with my mixer so it doesn’t end up so smooth and then add in the remainder of the chickpeas and mix by hand.
Plan on making this weekend! Would a vegan Greek yogurt be a good substitute for the vegan mayo?
Hi Lizzie! Thanks so much for reading! While haven’t tested it yet you should be able to sub that. I hope this helps.
Love this. On a bed pf super greens makes a power lunch!
Thanks so much I couldn’t agree with you more Debby.
I can’t stop eating this! 👏🏼
I subbed baking cranberries for raisins since I already had them at home and tend to prefer them. Incredible. Probably the only food I make that I don’t even need to add salt/pepper to! I usually eat on bread with fresh baby spinach, or directly from the container 😂 I’ve struggled finding quick lunches eating plant-based so this was a delightful discovery. Thank you!!
This salad was perfect! I loved the flavor combination and will make it throughout the summer. It is perfect for supper when it’s too hot to cook or when we want a quick and easy lunch option. Thank you!
Awesome! We’re so happy that you like it Kathy!
Very good recipe and fairly easy to make. It had some kick to it, I therefore may cut back on the pepper next time. Definitely a keeper!
Thanks so much Dagmar we’re happy that you like it.
Really delicious recipe! I made it with sweet pickle relish the first time and it was a bit too sweet for me, and will try dill pickles the next time. Thanks!
For some heat, you could add 1/2 Tb Jamaican and 1/2 Tb regular curry powders.
Thanks so much for reading and adding your suggestions Amy.