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 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!

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 turned out. Your feedback is super helpful for the EBF team and other readers. 

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Bowl of curried chickpea salad made with chopped red onion, red pepper, cilantro, and dates, served over a bed of greens. Half a lime and gold fork also in the bowl.

Curried Chickpea Salad

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


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. 


  • 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


  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


  • 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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Recipe rating

    1. Elizabeth
      March 2, 2021 AT 10:47 pm

      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.

    2. Kalynn
      January 9, 2021 AT 6:08 pm

      I’ve made this countless times. Perfection! Thank you!

      1. Brittany Mullins
        January 10, 2021 AT 11:56 pm

        Ahh yay!! So glad you’ve been loving this salad, Kalynn. Thanks for coming back to leave a review. I so appreciate it!

    3. Doris Hannon
      July 29, 2020 AT 10:41 am

      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.

      1. Brittany Mullins
        July 29, 2020 AT 2:20 pm

        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. 🙂

    4. Noe
      June 14, 2020 AT 7:47 pm


    5. Tammy
      March 20, 2020 AT 11:32 am

      Nice easy recipe that is delicious on it’s own or over salad!

    6. Catherine
      March 5, 2020 AT 6:13 pm

      This is really good and easy. I expect I’ll eat this a lot in the summer.

      1. Brittany Mullins
        March 6, 2020 AT 12:09 am

        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

    7. Nancy Filocco
      March 4, 2020 AT 10:12 am

      Loved this recipe, great flavor, will make often. Thanks

      1. Brittany Mullins
        March 4, 2020 AT 6:18 pm

        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

    8. Jane Maguire
      May 18, 2019 AT 3:44 pm

      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!

    9. Lolly Jane
      January 7, 2019 AT 4:18 pm

      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!

    10. Mercy
      October 12, 2018 AT 10:57 am

      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!

    11. Stacey
      August 8, 2018 AT 11:02 am

      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!

      1. Brittany Mullins
        August 13, 2018 AT 10:37 am

        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. 🙂

    12. Brenda
      February 4, 2018 AT 12:24 pm

      This is delicious and so easy to make! Thanks

    13. Diana Fitts
      February 4, 2017 AT 9:44 pm

      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.

      1. Brittany Mullins
        February 21, 2017 AT 8:50 am

        Yay!!! I’m so glad that you loved it, Diana.

    14. Shashi at RunninSrilankan
      August 23, 2016 AT 10:54 am

      Being a fellow Indian food lover – this curried chickpea salad sure is a winner indeed!

    15. Katie | Healthy Seasonal Recipes
      August 23, 2016 AT 9:21 am

      Hi! This looks so yummy!! Perfect combination of textures and flavors. Love that you added dates for a sweet kick with the curry!

    16. Mai
      January 6, 2016 AT 7:20 am

      Oh my this looks fabulous, and really easy to make!!! Well done x

    17. Heather @ fit mama real food
      January 6, 2016 AT 12:24 am

      So true, a little curry powder goes a long way! Love, love, love curry flavors. This salad looks like perfection, thanks for sharing!

    18. alison
      January 6, 2016 AT 12:21 am

      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:)

    19. Sheila D.
      January 5, 2016 AT 5:11 pm

      This looks totally amazing. I will definitely be making this very soon. Thank you so much for the recipe.

      1. Brittany Mullins
        January 5, 2016 AT 7:52 pm

        Hooray! Let me know what you think after trying it. 🙂

    20. Liz @ I Heart Vegetables
      January 5, 2016 AT 4:33 pm

      This looks delicious! I’ve been on a major chickpea kick lately!

      I hope you had a great new year, Brittany!

      1. Brittany Mullins
        January 5, 2016 AT 7:52 pm

        Thanks Liz. I bet you’d love this! Happy New Year to you as well. <3

    21. taramdeal
      January 5, 2016 AT 1:41 pm

      I am totally a curry lover too!! I think I may make this for Brian’s lunches next week 🙂

    22. Andrew
      January 5, 2016 AT 12:20 pm

      This salad looks amazing! Thanks!

      1. Brittany Mullins
        January 5, 2016 AT 12:34 pm

        Thanks Andrew. I have a feeling you will love it!

    23. Amanda (@PositivelyManda)
      January 5, 2016 AT 11:50 am

      Looks SO good!

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