Curry Chickpea Salad is a healthy 10 minute meal that's great in a sandwich, wrap, or with crackers! Its creamy, with crunchy bell pepper, fresh scallions, and sweet golden raisins.
Curry Chickpea Salad, you are the lunch we all need right now. Largely pantry dependent, stupid simple to make, with enough flavor to blow us away and brighten our day.
It is a creamy crunchy salad that is bursting with big curry flavor and crunchy vegetables, with just enough sweet and chewy golden raisins to keep things interesting. Perfect on a sandwich, fantastic atop crackers, and absolutely perfect eaten out of the bowl while standing at the kitchen island.
Reasons to love this recipe:
- A no cook way to enjoy all the flavors of curry!
- Made in one, and only one, bowl.
- It's perfect for leftovers - the flavors intensify and develop while it sits in the fridge overnight.
- It's gluten free, vegan, and made with whole foods!
What ingredients are in Curry Chickpea Salad?
- Chickpeas - our fiber and protein rich base
- Hummus - bings and gives the salad a creamy texture
- Bell peppers - for crunch
- Scallions
- Golden raisins - a great pop of sweetness
- Curry powder, smoked paprika, and garlic powder - our trifecta of spices for perfect balance
- Apple cider vinegar - for brightness and a little zing
- Salt
How do you make curry chickpea salad?
In a word: mash.
Add the chickpeas to a bowl and mash until the chickpeas are broken down. You want them to be sticky, and broken down into smaller pieces, while retaining some of their texture.
Add in the remaining ingredients and stir.
You can enjoy immediately or pop it in the fridge to chill.
All the ways to enjoy this easy recipe:
- As a sandwich! Between two slices of (gluten free) bread this salad cannot be beat!
- On top of a salad.
- Scooped up with crackers.
- Or my personal favorite, in a collard wrap with a generous sprinkling of cilantro.
Curry Chickpea Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Bowl
- Cuisine: Indian
- Diet: Vegan
Description
Curry Chickpea Salad is a healthy 10 minute meal that's great in a sandwich, wrap, or with crackers! Its creamy, with crunchy bell pepper, fresh scallions, and sweet golden raisins.
Ingredients
- 2 cans chickpeas, drained and rinsed
- ¼ cup hummus
- ¼ cup golden raisins
- 2 green onions, sliced
- 1 red bell pepper, chopped
- 1 tablespoon curry powder
- ¾ teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
Instructions
- In a large bowl, mash the chickpeas with a potato masher. Add in all the remaining salad ingredients and stir to combine.
- Enjoy immediately or pop in the fridge to chill before eating.
Nutrition
- Serving Size: ¼ recipe
- Calories: 288
- Sugar: 7g
- Sodium: 893mg
- Fat: 4g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 11g
I am about to become a commuter too! While I´m dying to try this wrap idea (and just may because it looks like you´ve devised the perfect no spill recipe), I´ve got another question I need to ask. What are some of your favorite podcasts?
My favorite podcasts are America's Test Kitchen and the Rawtarian. I am not a raw eater, but I love learning about food of all types. These two pods are my go-to!
I am so into collard greens lately that I've been using them in everything. I love the collard green wraps - I think they're so smart and, yes, the perfect on-the-go food! I definitely need to try this!
Hi Taylor! I am so with you on the collards! What an underappreciated green. I have been using them in everything recently too.
Wow these look awesome! I've been experimenting with chickpea mashing lately but never thought of using curry! Love the idea of using the lettuce wraps too!
Hi Taylor! It is a match made in heaven :) If you give the recipe a try, let me know what you think!
Well III made it! =)
The flavors are fantastic, can't wait to make another sandwich tomorrow! Just ate it on multigrain with sliced tomato and arugula, a touch o' dijon on one slice. Genius idea, this chickpea filling, totally going to try new flavor profiles. Thank you for posting! (And welcome any veg sammy filling you invent!)
Thank you so much, Abby! So so glad to hear you enjoyed the recipe :)
Hi love this recipe! I was wondering could you also fry this up and make falafels?
Hi Maddie, Great question! Scratching my head on this one... I am not sure there is enough in here to bind it together as a patty and keep it from falling apart. I haven't tried it, but that's my gut instinct knowing what I do about falafel.