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Curried Chickpea Salad Recipe

Curried Chickpea Salad

Wholesome Cove
This curried chickpea salad recipe combines protein-rich chickpeas with a creamy curry dressing, crunchy cashews, and sweet golden raisins. It comes together in about fifteen minutes with no cooking required, making it one of the easiest lunches you can put on the table.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine Indian
Servings 4 servings
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Potato masher or fork - for mashing the chickpeas
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Citrus juicer - optional, for the lemon juice
  • Salad spinner - optional, if serving over greens
  • Airtight storage container - for leftovers

Ingredients
  

  • 2 canned chickpeas - 15 oz / 425g each, drained and rinsed
  • 1/2 cup mayonnaise - 120ml, or plain Greek yogurt
  • 2 tablespoons curry powder
  • 1 tablespoon fresh lemon juice
  • 1/2 cup celery - 60g, finely diced
  • 1/3 cup red onion - 50g, finely diced
  • 1/3 cup golden raisins - 50g
  • 1/3 cup roasted cashews - 40g, roughly chopped
  • 2 tablespoons fresh cilantro - chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • toasted bread - for serving
  • mixed greens - for serving
  • crackers - for serving

Instructions
 

  • Drain and rinse the chickpeas well under cold water, then let them sit in a colander for a minute to shed excess water. Add them to a large mixing bowl and use a potato masher or fork to mash about three-quarters of the chickpeas, leaving some whole for texture.
  • In a small bowl, combine the mayonnaise (or Greek yogurt), curry powder, lemon juice, salt, and black pepper. Whisk until completely smooth with no streaks of curry powder remaining. Taste and adjust seasoning as needed.
  • Finely dice the celery and red onion. Roughly chop the roasted cashews and finely chop the cilantro. If using raisins, soak them in warm water for five minutes then drain.
  • Add the diced celery, red onion, golden raisins, chopped cashews, and cilantro to the bowl with the mashed chickpeas. Pour the curry dressing over the top and stir gently until every ingredient is coated evenly.
  • Cover the bowl and refrigerate for at least 15 minutes to let the flavors settle. Give it a final stir before serving. Serve on toasted bread, in a wrap, over greens, or with crackers on the side.

Notes

  • Dry the chickpeas well before mashing to prevent watering down the dressing.
  • Don't over-mash the chickpeas - the salad should have texture, not hummus consistency.
  • Taste your curry powder first as brands vary in strength; start with less and add more to taste.
  • Mix spices into the wet dressing first to avoid a chalky taste and ensure even distribution.
  • Let the salad rest in the fridge for at least 15 minutes before serving for the best flavor development.
  • For the crunchiest cashews, add them just before serving rather than mixing them in days ahead.
  • Store in an airtight container in the refrigerator for up to 5 days - do not freeze.
  • For a vegan version, use plant-based mayonnaise or vegan yogurt in place of regular dairy.
  • Try variations like adding diced apple, mango, or toasted coconut for different flavor twists.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 29gProtein: 9gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 430mgPotassium: 320mgFiber: 7gSugar: 9gVitamin A: 4IUVitamin C: 8mgCalcium: 6mgIron: 10mg
Keyword chickpea salad recipe, curried chickpea salad, easy lunch recipe, vegetarian meal prep
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