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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!
Course Lunch, Main Course
Cuisine Gluten-Free, Vegetarian
Keyword chickpea salad, curried chickpea salad, curry chickpea salad
Prep Time 15 minutes
Servings 4 -5 servings
Author hannahmageerd

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.