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!
Iām sure most of you have caught on to the fact that I LOVE anything curry flavored. Traditional Indian and Thai curries, of course. But Iām also obsessed with curried flavored things like this Cracklinā Cauliflower. Needless to say Iām a curry addict and Iāll 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!
Iām obsessed with it and so is Isaac. Weāve literally made it 4 times in the last few weeks.
Ingredients Needed for Curried Chickpea Salad
chickpeas ā the perfect ingredient to add bulk protein. I used canned chickpeas (aka garbanzo beans), but you can cook your own if you have the time.
bell pepper, celery, red onion ā veggies that help to give this salad a great crunch.
medjool dates ā for some added sweetness.
spinach or spring mix ā the perfect base to serve this salad on.
cilantro ā to add flavor.
cashews ā an optional topping for some added crunch.
dressing ā a super simple dressing made with olive oil, lime, apple cider vinegar, maple syrup, curry powder, turmeric, garam masala, and sea salt
The thing to know about curry powder is that you donāt have to add much. A little goes a long way because itās so flavorful. Start small and add up to your taste preference!
Notes & Substitutions
Chickpeas ā Like I mentioned, I used canned chickpeas because theyāre super easy to use! If you donāt like chickpeas you can substitute for another white bean like cannellini beans or Northern beans. If you use canned chickpeas thereās no cooking involved in this salad ā just a bit of chopping.
Dates ā If youāre not a raisin fan of dates you could swap in raisins, dried cherries, prunes or another dried fruit.
Red onion ā Don’t love red onion? No worries, substitute yellow onion in it’s place.
Avocado ā Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
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!
To store leftovers: Store leftovers in an airtight container in the refrigerator for up to 5.
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.Ā
4Medjool dates, pitted and chopped (or 1/2 cup raisins)
2Tablespoonsfinely chopped red onion
1/3cupfresh cilantro, chopped
chopped cashews, optional
spinach or spring mix for serving
Instructions
Make dressing: Combine all the dressing ingredients (oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric and garam masala) in a large bowl.
Mix remaining ingredients: Add chickpeas, celery, red pepper, dates, red onion and cilantro to the bowl and stir to combine.
Serve: Serve chickpea salad on a bed of spinach or spring mix and top with cashews, if using.
Video
Notes
Chickpeas ā Like I mentioned, I used canned chickpeas because theyāre super easy to use! If you donāt like chickpeas you can substitute for another white bean like cannellini beans or Northern beans. If you use canned chickpeas thereās no cooking involved in this salad ā just a bit of chopping.Dates ā If youāre not a raisin fan of dates you could swap in raisins, dried cherries, prunes or another dried fruit.Red onion ā Don’t love red onion? No worries, substitute yellow onion in it’s place.AvocadoĀ āĀ Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
Nutrition
Serving: 1/4 of recipeCalories: 352kcalCarbohydrates: 61gProtein: 12gFat: 12gFiber: 16gSugar: 22g
I make this salad a lot. I double the dressing and use one can of chickpeas and 1 cup of cooked quinoa. I find rhe quinoa soaks up a lot of the dressing..so yummy!!
Hi Dianne, thanks for sharing your substitutions! I’m so glad you enjoy the recipe. Thank you for leaving a comment and review, I really appreciate it!
I loved it! I had this on-set from one of the caterers and Iāve been craving it since. So glad I found your website for a similar recipe ā¤ļø Thank you!
Made this AMAZING salad tonight – oh my gosh, sooooo tasty!! And so quick, and healthy, and crunchy, and did I mention delicious?!?! Will definitely be making it again soon – thank you so much for this fantastic recipe!!!
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I make this salad a lot. I double the dressing and use one can of chickpeas and 1 cup of cooked quinoa. I find rhe quinoa soaks up a lot of the dressing..so yummy!!
Hi Dianne, thanks for sharing your substitutions! I’m so glad you enjoy the recipe. Thank you for leaving a comment and review, I really appreciate it!
I loved it! I had this on-set from one of the caterers and Iāve been craving it since. So glad I found your website for a similar recipe ā¤ļø Thank you!
Woo!! I’m so glad this curried chickpea salad has been a hit, Tina! Thanks for the review š
Made this AMAZING salad tonight – oh my gosh, sooooo tasty!! And so quick, and healthy, and crunchy, and did I mention delicious?!?! Will definitely be making it again soon – thank you so much for this fantastic recipe!!!
I’m so glad this recipe was a hit! Thanks for the review, Nancy. I really appreciate it!!
Delicious
Yay!! Thank you, Melissa!
This is so tasty and delicious. It was also very easy to throw together and will last all week. Thanks!!