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 Chickpeas For Speedy Prep
This salad is a winner because it’s amazingly easy to toss together. If you use canned chickpeas 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!
If you try this curried chickpea salad please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers.
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.
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
Instructions
Combine all the dressing ingredients (oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric and garam masala) in a large bowl.
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
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Chickpea salads are just the best meal. I make a chickpea salad with olive oil, tamarind pulp, cummin seeds, fresh ginger grated(can substitute with crystallized if need be), and crushed fresh garlic or roasted garlic granules, red chilli fresh or flakes and a smidge of grnd nutmeg or mace. It requires no sugar and is super tasty. I use cherry tomatoes halved, diced red capsicum a LOT of cilantro leaves, tender spinach leaves if on hand and fresh basil. To make it absolute perfection add in pomegranate jewels for color and flavour. I find it best to make the dressing and steep the cooked chickpeas in it for a couple of hours before adding the rest of the salad ingredients.
I just made this and it’s delicious. I subbed one can of cannellini beans since that’s what I had on hand. The combination of the two types of beans is fine, also used a few more dates & added sliced almonds. Love the curry &dates, will definitely make this again and again. Also made your blueberry muffin bites recently and they were a hit as well. I’m enjoying your site, thanks for the great recipes.
Ahh that makes me so happy to hear, Nancy! Thanks for trying this recipe and for coming back to leave a comment and star rating. It means the world to me. <3
Made this recipe for supper this evening and really enjoyed it. Substituted the celery with fennel heart and included olive bread with hummus as a side order as my husband has quite an appetite. We both loved the dish – the spices added a lovely delicate flavoursome dimension to the meal and I will definitely be making this again. Big thumbs up from hubby too!
I made this salad for dinner last night. For the dressing I added about 2 tbsp. of sesame tahini, adjusted the curry just a bit for a more subtle flavor, no masala cuz I didn’t have any in my pantry, left the vinegar out and added more lemon juice, sub the dates with dry cranberries, added baby spinach. Result was superb! Hubby loved it!
I made the curried chickpea salad and served it with brown rice and spinach last night. It was absolutely delicious and all three of my teenagers ate every bite. Can’t wait to try more recipies!
Thanks for the post! Hit the store, picked up my cilantro (huge fan of cilantro), picked up some romaine, and home i hurried to make your recipe. Delish! Thank you! More curry vegetarian recipes please:)
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Chickpea salads are just the best meal. I make a chickpea salad with olive oil, tamarind pulp, cummin seeds, fresh ginger grated(can substitute with crystallized if need be), and crushed fresh garlic or roasted garlic granules, red chilli fresh or flakes and a smidge of grnd nutmeg or mace. It requires no sugar and is super tasty. I use cherry tomatoes halved, diced red capsicum a LOT of cilantro leaves, tender spinach leaves if on hand and fresh basil. To make it absolute perfection add in pomegranate jewels for color and flavour. I find it best to make the dressing and steep the cooked chickpeas in it for a couple of hours before adding the rest of the salad ingredients.
I’ve made this countless times. Perfection! Thank you!
★★★★★
Ahh yay!! So glad you’ve been loving this salad, Kalynn. Thanks for coming back to leave a review. I so appreciate it!
I just made this and it’s delicious. I subbed one can of cannellini beans since that’s what I had on hand. The combination of the two types of beans is fine, also used a few more dates & added sliced almonds. Love the curry &dates, will definitely make this again and again. Also made your blueberry muffin bites recently and they were a hit as well. I’m enjoying your site, thanks for the great recipes.
★★★★★
Woo-hoo! So glad you enjoyed this salad, Doris. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
Amazing!
★★★★★
Nice easy recipe that is delicious on it’s own or over salad!
★★★★★
This is really good and easy. I expect I’ll eat this a lot in the summer.
★★★★★
Yay!! I’m so glad you enjoyed this recipe, Catherine. Thanks for taking the time to leave a comment and star rating. It means the world to me. <3
Loved this recipe, great flavor, will make often. Thanks
★★★★★
Ahh that makes me so happy to hear, Nancy! Thanks for trying this recipe and for coming back to leave a comment and star rating. It means the world to me. <3
Made this recipe for supper this evening and really enjoyed it. Substituted the celery with fennel heart and included olive bread with hummus as a side order as my husband has quite an appetite. We both loved the dish – the spices added a lovely delicate flavoursome dimension to the meal and I will definitely be making this again. Big thumbs up from hubby too!
★★★★★
This was so yummy! I didn’t have curry powder on hand so I left it out and it was still super tasty! Pinned! Will be making it again!
★★★★★
I made this salad for dinner last night. For the dressing I added about 2 tbsp. of sesame tahini, adjusted the curry just a bit for a more subtle flavor, no masala cuz I didn’t have any in my pantry, left the vinegar out and added more lemon juice, sub the dates with dry cranberries, added baby spinach. Result was superb! Hubby loved it!
★★★★★
I made the curried chickpea salad and served it with brown rice and spinach last night. It was absolutely delicious and all three of my teenagers ate every bite. Can’t wait to try more recipies!
★★★★★
Hooray! Thank you so much for letting me know that you enjoyed the curried chickpea salad, Stacey. It’s a favorite in our house as well. 🙂
This is delicious and so easy to make! Thanks
I made this recently and absolutely loved it! As a runner, I’m always looking for healthy and delicious lunch options and this sure fits the bill.
★★★★★
Yay!!! I’m so glad that you loved it, Diana.
Being a fellow Indian food lover – this curried chickpea salad sure is a winner indeed!
Hi! This looks so yummy!! Perfect combination of textures and flavors. Love that you added dates for a sweet kick with the curry!
Oh my this looks fabulous, and really easy to make!!! Well done x
So true, a little curry powder goes a long way! Love, love, love curry flavors. This salad looks like perfection, thanks for sharing!
Thanks for the post! Hit the store, picked up my cilantro (huge fan of cilantro), picked up some romaine, and home i hurried to make your recipe. Delish! Thank you! More curry vegetarian recipes please:)
This looks totally amazing. I will definitely be making this very soon. Thank you so much for the recipe.
Hooray! Let me know what you think after trying it. 🙂
This looks delicious! I’ve been on a major chickpea kick lately!
I hope you had a great new year, Brittany!
Thanks Liz. I bet you’d love this! Happy New Year to you as well. <3
I am totally a curry lover too!! I think I may make this for Brian’s lunches next week 🙂
This salad looks amazing! Thanks!
Thanks Andrew. I have a feeling you will love it!
Looks SO good!