Curried Chickpea Salad
This tasty chickpea salad is filled with sweet raisins, salty cashews, and crunchy celery for an easy but delicious sandwich filling! Try it as a lettuce wrap, add it to a bed of greens, or serve it between two slices of whole-grain bread.
I originally made this recipe for this blog post about healthy lunch swaps and then I realized this recipe deserved a whole post to itself! I’ve been making this salad a lot because it’s so easy to throw together and I can make it with a few pantry staples that I always have on hand!
Curried Chickpea Salad Ingredients
- Chickpeas– I like to buy no salt added chickpeas so I can control the sodium.
- Mayonnaise or Greek yogurt– I prefer mayonnaise in this particular recipe but either one will work. Feel free to substitute vegan mayo to keep this recipe completely vegan.
- Celery– This adds such a nice crunch! If you don’t have any celery, try crunchy cabbage instead.
- Raisins– These add a nice hint of sweetness. Try dried apriocts, if you don’t have raisins.
- Salted cashews– I prefer roasted, salted cashews but feel free to substitute raw cashews.
- Curry powder– This adds the distinct curry flavor.
- Lemon juice– The acidity gives this salad a fresh bite.
- Salt and pepper– Add to taste.
How to Make Curried Chickpea Salad
One of the things I love about this recipe is that it’s so easy. All you need to do is add the ingredients to a food processor, and pulse. To make this recipe without a food processor, finely chop the celery, cashews, and raisins. In a large bowl combine the mayonnaise, curry powder, lemon juice, salt, and pepper. Mash the chickpeas into the mayonnaise mixture, then stir in the chopped cashews, celery, and raisins.
Just pulse the ingredients in the food processor until it’s combined but still chunky. You don’t want to over blend it. You should have a chunky mixture.
I like adding this chickpea salad to large romaine lettuce leaves, but it’s also good on a hearty slice of whole wheat bread. You can enjoy it as an open-faced sandwich or add a second slice of bread on top for a traditional sandwich!
How to Store Leftover Chickpea Salad
This is a great make-ahead recipe because you can store it in the fridge for up to 5 days. I actually think the flavors are even better the next day! This makes a great recipe for a packed lunch!
PrintCurried Chickpea Salad
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Sandwich
- Method: No Cook
- Cuisine: Lunch
- Diet: Vegetarian
Description
This tasty chickpea salad is filled with sweet raisins, salty cashews, and crunchy celery for an easy but delicious sandwich filling! Try it as a lettuce wrap, add it to a bed of greens, or serve it between two slices of whole-grain bread.
Ingredients
- 1 (15oz) can chickpeas, drained and rinsed
- 2 tablespoons mayonnaise or Greek yogurt
- 1/2 cup celery, chopped
- 1/4 cup raisins
- 1/4 cup salted cashews
- 2 teaspoons curry powder
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Add all ingredients to a food processor.
- Pulse 4-5 times until the ingredients are combined.
- Serve on lettuce leaves or between slices of bread
Equipment
Keywords: chickpea salad
If you’re looking for more healthy lunch inspiration, check out these easy ingredient swaps! Need some more sandwich ideas? Here are a few of my favorites!
Couldn’t get enough of the crunchiness of these. I have also used more lemon than the recipe said so but I like a sour taste so it was actually perfect for me!
Freakin delicious! Love this recipe. Thank you so much!
Love this easy lunch salad! It’s so great in the crisp Romaine too. Happy to have a plant based lunch like this for easy meals.
★★★★★
What a fun flavor combo! I especially love the celery for that little bit of crunch!
★★★★★