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

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

And this curried chickpea salad is no different. I’m obsessed with it and so is Isaac. We’ve literally made it 4-5 times in the last few weeks.

Curried Chickpea Salad with red pepper, onion, celery and dates.

WATCH THIS CURRIED CHICKPEA SALAD VIDEO:

The thing about curry powder is that you don’t have to add much. A little goes a long way because it’s so flavorful.

Ingredients for Curried Chickpea Salad

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

Curried Chickpea Salad with red pepper, onion, celery and dates

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!

Curried Chickpea Salad with red pepper, onion, celery and dates

The salad is perfect served over greens for a quick lunch. Or eaten straight from the fridge for a snack. It happens, don’t judge. 🙂

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. 

Print

Curried Chickpea Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x

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!


Scale

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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