I’m sharing my Best Curried Chickpea Salad, a surprisingly flavorful vegan chicken salad that makes a perfect vegan lunch and slips effortlessly into wraps, sandwiches, or onto crackers for quick, healthy meal prep.
I never thought chickpeas could be this exciting. Best Curried Chickpea Salad turns simple chickpeas into a bold, slightly exotic bite thanks to curry powder and a little tang, and it somehow feels like a treat and a smart Vegan Lunch all at once.
I love tucking it into a Chickpea Salad Sandwich or scooping it up with crackers when I’m too tired to cook, and it always surprises people who expect something bland. It keeps well in the fridge, travels fine, and that creamy yet bright flavor combo makes you curious enough to sneak another bite.
Ingredients
- Chickpeas: Hearty plant protein, lots of fiber, creamy texture, keep you full longer.
- Vegan mayonnaise: Adds creaminess and fat, helps flavors cling, less cholesterol than mayo.
- Curry powder: Warm, earthy spice mix giving color and mild heat, boosts flavor big time.
- Apple: Crisp, tart sweetness, adds moisture and crunch, balances savory curry notes.
- Raisins or dried cranberries: Pockets of sweet chewiness, quick sugar, pairs great with savory and spice.
- Toasted slivered almonds: Crunch and nutty flavor, healthy fats and protein, gives a nice contrast.
- Celery: Fresh crunch, low calorie, adds vegetal brightness and classic salad texture.
- Lemon juice: Bright acidic tang, lifts flavors, adds slight sour balance, keeps it lively.
Ingredient Quantities
- 2 (15-ounce) cans chickpeas, drained and rinsed, about 3 to 3 1/2 cups
- 3/4 cup vegan mayonnaise
- 2 tablespoons curry powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 celery stalks, finely chopped (about 3/4 cup)
- 1 small apple, cored and diced (Granny Smith works great)
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro or parsley
- 1/3 cup raisins or dried cranberries
- 1/4 cup toasted slivered almonds, chopped
- 1 tablespoon extra virgin olive oil
How to Make this
1. Drain and rinse the chickpeas well, then pat dry with a towel; remove a few skins if you want a smoother texture.
2. Put the chickpeas in a large bowl and mash about half with a fork or potato masher, leaving plenty of whole beans for good bite. You can also pulse 2 or 3 times in a food processor if you like, but dont puree them.
3. In a smaller bowl whisk together the vegan mayonnaise, curry powder, fresh lemon juice, Dijon mustard, garlic powder, ground cumin, salt, black pepper and the tablespoon of olive oil until smooth and well combined.
4. Pour the sauce over the mashed chickpeas and stir to coat evenly, scraping the sides so nothing gets left behind.
5. Fold in the finely chopped celery, diced apple, chopped red onion, chopped cilantro or parsley, raisins or dried cranberries, and the chopped toasted slivered almonds. Mix gently so the apple and nuts stay crunchy.
6. Taste and adjust seasoning; add a little more salt, pepper, lemon or curry powder if you want it brighter or spicier.
7. Cover and chill at least 15 to 30 minutes so the flavors meld. It actually gets better after a few hours and is great for meal prep.
8. Serve in a wrap, on bread as a sandwich, with crackers, or over greens. Store in an airtight container in the fridge for up to 4 to 5 days.
Equipment Needed
1. Colander or fine mesh sieve
2. Clean kitchen towel or paper towels
3. Large mixing bowl
4. Small mixing bowl
5. Fork or potato masher (or a few short pulses in a food processor)
6. Measuring cups and measuring spoons
7. Whisk
8. Cutting board and chef’s knife
9. Silicone spatula or wooden spoon
10. Small skillet or baking sheet for toasting almonds, plus an airtight container for storage
FAQ
Best Curried Chickpea Salad Recipe Substitutions and Variations
- Vegan mayonnaise: swap 1:1 with plain Greek yogurt or an unsweetened plant-based yogurt, or use about 3/4 cup mashed avocado for creaminess. Greek yogurt adds tang and cuts calories, avocado gives healthy fats.
- Curry powder: no powder? mix 1 tablespoon garam masala with 1/4 to 1/2 teaspoon turmeric, or use 1 to 1 1/2 tablespoons curry paste (start small, paste is stronger).
- Raisins or dried cranberries: try chopped dates, chopped dried apricots, golden raisins, or halved seedless grapes for a fresh pop of sweetness.
- Toasted slivered almonds: replace with chopped walnuts, pecans, or pistachios, or use toasted pumpkin seeds or sunflower seeds for a nut free option.
Pro Tips
1) For texture, don’t mash everything. Mash about half and leave the rest whole, or puree most of the batch then fold in a cup of whole chickpeas for bite. If you use a food processor pulse only 2 or 3 times, otherwise it turns gluey. Also rub some chickpeas between a towel to pop off skins if you want it smoother, but you dont have to get every single one.
2) Boost the curry flavor by blooming the powder in a teaspoon of warm olive oil first, or mix the powder into a bit of warm lemon juice before adding to the mayo. Spices taste way brighter when they get a little heat or fat, so you can often use less salt if you do this. Taste and add more lemon or a pinch of sugar to balance it if it feels flat.
3) Keep crunchy things separate until serving if you’re making this ahead. Chop and toast the almonds right before you fold them in, and toss the diced apple with a squeeze of lemon to stop browning. Dried fruit can be plumped in hot water or tea for 5 minutes if you want chewier, juicier bites.
4) Make ahead smartly. The salad actually gets better after a few hours, but store the mix in an airtight container and add apples and nuts only when you serve if you like max crunch. Let it sit at room temp for 10 to 15 minutes before eating so the flavors open up.
Best Curried Chickpea Salad Recipe
I’m sharing my Best Curried Chickpea Salad, a surprisingly flavorful vegan chicken salad that makes a perfect vegan lunch and slips effortlessly into wraps, sandwiches, or onto crackers for quick, healthy meal prep.
6
servings
432
kcal
Equipment: 1. Colander or fine mesh sieve
2. Clean kitchen towel or paper towels
3. Large mixing bowl
4. Small mixing bowl
5. Fork or potato masher (or a few short pulses in a food processor)
6. Measuring cups and measuring spoons
7. Whisk
8. Cutting board and chef’s knife
9. Silicone spatula or wooden spoon
10. Small skillet or baking sheet for toasting almonds, plus an airtight container for storage
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed, about 3 to 3 1/2 cups
3/4 cup vegan mayonnaise
2 tablespoons curry powder
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, finely chopped (about 3/4 cup)
1 small apple, cored and diced (Granny Smith works great)
1/4 cup red onion, finely chopped
2 tablespoons chopped fresh cilantro or parsley
1/3 cup raisins or dried cranberries
1/4 cup toasted slivered almonds, chopped
1 tablespoon extra virgin olive oil
Directions
- Drain and rinse the chickpeas well, then pat dry with a towel; remove a few skins if you want a smoother texture.
- Put the chickpeas in a large bowl and mash about half with a fork or potato masher, leaving plenty of whole beans for good bite. You can also pulse 2 or 3 times in a food processor if you like, but dont puree them.
- In a smaller bowl whisk together the vegan mayonnaise, curry powder, fresh lemon juice, Dijon mustard, garlic powder, ground cumin, salt, black pepper and the tablespoon of olive oil until smooth and well combined.
- Pour the sauce over the mashed chickpeas and stir to coat evenly, scraping the sides so nothing gets left behind.
- Fold in the finely chopped celery, diced apple, chopped red onion, chopped cilantro or parsley, raisins or dried cranberries, and the chopped toasted slivered almonds. Mix gently so the apple and nuts stay crunchy.
- Taste and adjust seasoning; add a little more salt, pepper, lemon or curry powder if you want it brighter or spicier.
- Cover and chill at least 15 to 30 minutes so the flavors meld. It actually gets better after a few hours and is great for meal prep.
- Serve in a wrap, on bread as a sandwich, with crackers, or over greens. Store in an airtight container in the fridge for up to 4 to 5 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 171g
- Total number of serves: 6
- Calories: 432kcal
- Fat: 29.5g
- Saturated Fat: 2.9g
- Trans Fat: 0g
- Polyunsaturated: 11.3g
- Monounsaturated: 12.5g
- Cholesterol: 0mg
- Sodium: 504mg
- Potassium: 411mg
- Carbohydrates: 36.9g
- Fiber: 8.2g
- Sugar: 13.7g
- Protein: 8.5g
- Vitamin A: 100IU
- Vitamin C: 5.8mg
- Calcium: 61.3mg
- Iron: 2.7mg
