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.

Bowl of curried chickpea salad made with chopped red onion, red pepper, cilantro, and dates, served over a bed of greens.

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!

Bowl of curried chickpea salad made with chopped red onion, red pepper, cilantro, and dates, served over a bed of greens.

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!

Bowl of curried chickpea salad made with chopped red onion, red pepper, cilantro, and dates, served over a bed of greens.

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!

Bowl of curried chickpea salad made with chopped red onion, red pepper, cilantro, and dates, served over a bed of greens.

Here Are More Protein Salad Recipes to Try:

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. 

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Curried Chickpea Salad


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. 


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

  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

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    21 comments
  1. 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!

  2. 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!

  3. 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!

  4. 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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