Why I Love This Recipe

I always keep a few cans of chickpeas in my pantry just for recipes like this. With a handful of pantry spices and a creamy curry dressing, they turn into a lunch that’s fresh, flavorful, and surprisingly satisfying. I love making a batch at the beginning of the week because it’s delicious tucked into a wrap, piled onto a salad, or honestly, eaten straight from the bowl with a fork.

Enjoying The Leftovers

This curried chickpea salad is perfect for meal prep since it comes together quickly and holds up well in the fridge for easy lunches throughout the week.

Storing

Store the chickpea curry salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, as the dressing may thicken slightly.

When you’re ready to eat

Enjoy it chilled in a wrap, on toasted bread, over greens, or straight from the bowl. If you’d like to brighten it up, add a squeeze of fresh lemon just before serving.

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Curried Chickpea Salad

Made with chickpeas, fresh herbs, and a creamy curry dressing, this Curried Chickpea Salad is an easy vegetarian recipe that's perfect for wraps, sandwiches, or a quick lunch.
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Prep Time 15 minutes
Total Time 15 minutes
US M
Servings 4

Ingredients

  • 2 cans of chickpeas, drained and rinsed
  • 1/2 red onion, chopped
  • 3 stalks celery chopped
  • 1 handful cilantro, chopped
  • 3 stems green onion, chopped
  • 1/2 lemon, juiced
  • 1/4 cup mayo
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
US – M

Instructions

  • Add all of the ingredients to a large bowl and mix until everything is well combined and evenly coated.
  • Serve immediately or refrigerate until ready to enjoy.

Equipment

cutting board
mixing bowls

Nutrition Per Serving

Calories: 239kcal | Carbohydrates: 22g | Protein: 11g | Fat: 13g | Fiber: 12g | Calcium: 29mg | Iron: 1mg