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I originally made this recipe for this blog post about healthy lunch swaps and then I realized this recipe deserved a whole post to itself!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!

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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!

Sweet Potato Grilled Cheese

Grilled Halloumi Sandwich