Description
This Best Curried Chickpea Salad is a flavorful, vegan alternative to traditional chicken salad, made with a warm and aromatic curry dressing. Quick to prepare and packed with texture and spices, it’s perfect for sandwiches, lettuce wraps, or paired with crackers for a healthy and satisfying meal.
Ingredients
For the Curry Dressing:
- ¼ cup vegan mayonnaise (store-bought or homemade)
- ½ small lemon, juiced
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- Pinch of black pepper
- 1 clove garlic
- Salt to taste
For the Salad:
- 1 15-ounce can chickpeas (about 1 ½ cups cooked), drained and rinsed
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Make the Dressing: In a medium bowl, combine the vegan mayonnaise, lemon juice, curry powder, ground cumin, turmeric, cayenne pepper if using, and black pepper. Press or grate the garlic clove into the mixture and stir well to combine. Add a little water to thin the dressing if it seems too thick. Season with salt to taste and set aside.
- Prepare the Chickpeas: Optionally, rub the chickpeas between kitchen or paper towels to remove their skins for a smoother texture. Partially mash the chickpeas with a fork, aiming to mash about three-quarters while leaving some whole for a nice bite.
- Mix the Salad: Transfer the mashed chickpeas to a large bowl along with the finely diced celery, red onion, sliced green onions, and chopped cilantro or parsley. Add the desired amount of curry dressing and stir until everything is evenly coated.
- Serve: Use the curried chickpea salad as a filling for sandwiches, lettuce wraps, or stuffed pita pockets, or simply enjoy it with whole grain crackers as a healthy snack or light meal.
Notes
- Soak the chopped red onion in water for about 10 minutes to mellow its sharp flavor before adding to the salad.
- Chop vegetables finely to ensure you get balanced flavors and textures in every bite.
- You can substitute the vegan mayonnaise with hummus by thinning the hummus with a little water before mixing in the spices.
- Store leftover salad or dressing in an airtight container in the refrigerator for up to 4 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
