Curry Chickpea Salad (Vegetarian)
Add this Curry Chickpea Salad to your meal-prep roster! It’s simple to make and a perfect healthy lunch option as it’s packed with veggies, plant-based protein and fibre. Enjoy on it’s own or on a sandwich!
Curry Chickpea Salad
I love a good creamy, curry chicken salad sandwich. My mouth is water a little just thinking about it.
While I do enjoy chicken salad, I also love to try out new recipe ingredients, like chickpeas! This recipe is great for anyone who is vegetarian, just isn’t a fan of chicken or is looking to add more plants to their meals!
Let me tell you, this recipe is full of plants! In addition to this, it’s also full of flavour and texture thanks to curry powder, lemon juice, raisins, various veggies, and chickpeas. You’re going to love it.
Ingredients for Curry Chickpea Salad:
To make this recipe, you’ll need:
- Chickpeas
- Raisins (optional)
- Red bell pepper
- Celery
- Green onion
- Mayonnaise
- Greek yogurt
- Lemon juice
- Curry powder
- Garlic powder
- Salt & pepper
How to Make this Chickpea Salad:
Step 1: Make the Creamy Curry Dressing
In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, curry powder, garlic powder, salt and pepper. Set aside.
Step 2: Mix + Mash Chickpeas with Curry Dressing
Drain and rinse a can of chickpeas. Place chickpeas in a large mixing bowl and add the curry dressing. Mix thoroughly with the chickpeas, gently mashing up the chickpeas as you mix. Use the back of a fork, or a potato masher for this.
Step 3: Add Remaining Curry Chickpea Salad Ingredients
Add the remaining ingredients (red bell pepper, celery, green onions and raisins) to the curry chickpea mixture and mix well to combine. Taste, and season with additional salt and pepper as needed.
Step 4: Enjoy!
Enjoy curry chickpea salad on its own or in a sandwich, wrap, or over a bed of greens. Store leftovers in an airtight container in the fridge up to 4 days.
More Easy Healthy Lunch Recipes You’ll Love:
- Adult Lunchables: 3 Ways
- Healthy Tuna Salad with Hummus
- Pesto Vegetable Egg Wraps
- Pesto Pasta Salad with White Beans
- Vegan Peanut Veggie Noodle Salad
- Vegetarian Grain Bowl with Grilled Halloumi
Curry Chickpea Salad (Vegetarian)
Ingredients
Chickpea Salad Ingredients:
- 1 19 oz. can chickpeas, drained and rinsed
- 1/2 cup raisins, optional
- 1/2 cup red bell pepper, diced
- 2 medium celery stalks, diced
- 3 medium green onions, finely chopped
Creamy Curry Dressing Ingredients:
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt & pepper, each
Instructions
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, curry powder, garlic powder, salt and pepper. Set aside.
- Drain and rinse a can of chickpeas. Place chickpeas in a large mixing bowl and add the curry dressing. Mix thoroughly with the chickpeas, gently mashing up the chickpeas as you mix. Use the back of a fork, or a potato masher for this.
- Add the red bell pepper, celery, green onions and raisins to the curry chickpea mixture and mix well to combine. Taste, and season with additional salt and pepper as needed.
- Enjoy curry chickpea salad on its own or in a sandwich, wrap, or over a bed of greens. Store leftovers in an airtight container in the fridge up to 4 days.
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