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Curried Chickpea Salad

PREP 15 minutes
TOTAL 15 minutes
Yield 4 servings
Created by: Charlene Carey
Quick Curried Chickpea Salad
This Curried Chickpea Salad is a quick and easy recipe that delivers satisfying nutrition and flavor with minimal time investment.
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Course: Salad

Equipment

  • bowl
  • potato masher
  • Fork
  • pastry cutter
  • Food processor

Ingredients

  • 15 oz chickpeas or roughly 1 ½ cups cooked chickpeas, rinsed and drained
  • ¼ cup vegan mayonnaise
  • 2 tablespoons red onion roughly chopped
  • 2 tablespoons fresh parsley or dill chopped
  • 2 tablespoons finely chopped pickles or relish or celery
  • 1 tablespoon curry powder
  • 3 tablespoons raisins
  • lime squeeze of a lime
  • ½ teaspoon dijon mustard
  • sea salt and pepper to taste

Instructions

  • Start by drenching your chickpeas in cool water, whether you are using canned or cooked ones. You want them to feel firm yet tender when squished lightly, giving off that nutty aroma. If they are too mushy, draining may be all you need.
  • Whisk together the vegan mayo, Dijon mustard, and a squeeze of lime. You should see a creamy blend that smells zesty and inviting. This mix is key to giving that satisfying richness, so avoid over-mixing to keep it from becoming too runny.
  • Stir in curry powder, red onion, parsley or dill, pickles or relish, and raisins. You will notice a burst of colors, and the fragrance will start to lift. Make sure everything is evenly coated; bits of dry curry can be a bummer.
  • Sprinkle in sea salt and pepper, adjusting based on your preference. As you stir, you will see everything incorporate beautifully. Keep in mind that you might need less salt if you have used seasoned chickpeas.
  • Let the salad hang out in the fridge for a bit before serving. This helps the flavors meld together. Just do not forget about it and leave it too long!
  • Scoop it into bowls and maybe add some extra herbs on top for that fresh touch. The combination of textures should be appealing, and the colors will just sing to you! If it feels a bit dry, you can always mix in more mayo or a splash of lime.

Notes

Store in a Tupperware container in the fridge for up to 5 days.
Using a food processor and pulsing just a few times will help keep a nice texture if the salad turns out too mushy.
If the salad is too salty, balance it with an additional squeeze of lime or a few more chickpeas.
If the flavors seem lacking after mixing, add a little extra curry powder or a dash of salt and pepper to brighten it up.
This salad can be made in advance for easy grab-and-go lunches throughout the week.