This curried chickpea salad is loaded with crunchy veggies and seasoned with yellow curry. It makes for a filling lunch served over greens and it’s great to meal prep!

I’m sure most of you have caught on to the fact that I LOVE anything curry flavored. Traditional Indian and Thai curries, of course. But I’m also obsessed with curried flavored things like this Cracklin’ Cauliflower. Needless to say I’m a curry addict and I’ll add curry powder to just about anything.

Curried protein salads like curried egg salad and curried chicken salad are my favorite and recently I decided to make a plant-based version with chickpeas!

I’m obsessed with it and so is Isaac. We’ve literally made it 4 times in the last few weeks.

So let’s dive into the recipe!

Ingredients Needed for Curried Chickpea Salad

• chickpeas
• bell pepper
• celery 
• medjool dates
• red onion
• cilantro
• cashews
• dressing: olive oil, lime, apple cider vinegar, maple syrup
• spices: curry powder, turmeric, garam masala,  sea salt

The thing to know about curry powder is that you don’t have to add much. A little goes a long way because it’s so flavorful. Start small and add up to your taste preference!

Canned Beans For Speedy Prep

This salad is a winner because it’s amazingly easy to toss together. If you use canned beans there’s no cooking involved — just a bit of chopping.

The chickpeas are filling and loaded with fiber, the veggies add a nice little crunch, you get a hint of sweetness in each bite from the dates and everything is covered in a curry dressing. What more could you ask for? Oh, cilantro? No worries! It’s got that too!

How to Serve Curried Chickpea Salad

I love meal prepping protein salads because there are so many different ways you can eat them. I love this curried chickpea salad over greens, in a wrap, as a chickpea salad sandwich and eaten right out of the container with tortilla chips. Make it a meal or just an afternoon snack… I’ve been known to do both!

Here Are More Protein Salad Recipes to Try:

• Curried Avocado Egg Salad
• Almond Butter Chicken Salad
• Vegan Tofu “Chicken” Salad
• Lentil Tuna Salad

If you try this curried chickpea salad please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other readers. 

Curried Chickpea Salad

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★★★★★

5 from 5 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4

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Description

This curried chickpea salad is loaded with crunchy veggies and seasoned with traditional yellow curry. It makes for a filling lunch served over greens! Perfect for meal prep. 

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Ingredients

• 2 Tablespoons extra-virgin olive oil
• juice from 1/2 a lime
• 2 teaspoons apple cider vinegar
• 2 teaspoons curry powder
• 2 teaspoons pure maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon garam masala
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 cup chopped red bell pepper
• 2 celery hearts, chopped
• 4 Medjool dates, pitted and chopped (or 1/2 cup raisins)
• 2 Tablespoons finely chopped red onion
• 1/3 cup fresh cilantro, chopped
• chopped cashews (optional)
• spinach or spring mix for serving

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Instructions

1. Combine all the dressing ingredients (oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric and garam masala) in a large bowl.
2. Add chickpeas, celery, red pepper, dates, red onion and cilantro to the bowl and stir to combine. Serve chickpea salad on a bed of spinach or spring mix and top with cashews, if using.

• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 352
• Sugar: 22g
• Fat: 12g
• Carbohydrates: 61g
• Fiber: 16g
• Protein: 12g

Keywords: curried chickpea salad