This curried chickpea salad is the best you’ll ever try! It has loads of flavor and just the right amount of crunch, and it's super easy to prep for lunch in just 15 minutes!
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If you’ve been on Skinny Spatula before, you have probably noticed that I’m a massive fan of anything curried-flavored. From this delicious curried chicken broccoli rice casserole to my smashing curried lentil soup, I simply love all things curry.
This curried chickpea salad might be the best thing I’ve ever added curry powder to, though. It’s so good that I usually end up eating it with a spoon straight from the bowl.
It’s also great in sandwiches or wraps, and I’ve also impressed guests by serving it as a dip with crackers and crudités.
What makes this chickpea salad so good is the explosion of flavor from the curry powder, lime juice and cilantro coupled with the crunchy texture and the sweet addition of raisins. I’ve become slightly obsessed with it, to be honest.
Why you’ll love this curried chickpea salad
- Super easy to make in just 15 minutes — all you have to do is a bit of chopping and mixing.
- The flavors and textures are so, so good!
- Perfect for a light summer lunch, picnics and potlucks.
What you’ll need
Chickpeas — Canned chickpeas are the base of the recipe, and they add lots of protein and fiber to your salad.
I like to mash the chickpeas partially for a creamier texture. You can leave them whole if you like.
Green onions — I personally love sliced green onions in this salad, but you can substitute them with red onions if you like.
Gherkins — These add a bit of tanginess and crunch to your chickpea salad. Celery is another great choice here.
Raisins — A handful of raisins add just the right amount of sweetness and a bit of texture. If you don't like raisins, dried cranberries work great, too.
Almond flakes — For that extra crunch and a bit of nuttiness!
Light mayo — I typically make this curry chickpea salad with light mayo, but Greek yogurt is a healthier way to make it super creamy.
Lime juice — For that extra touch of brightness!
Curry powder — Use your favorite curry powder here. I typically go for a mild curry powder to keep the salad family-friendly and add a pinch of cayenne pepper for a bit of a kick.
Garlic — Fresh garlic is best, but if you don't have it, add half a teaspoon of garlic powder.
Dijon mustard — For that tangy kick! Wholegrain mustard is a great idea, too.
Pro tip
Make this a vegan curried chickpea salad by swapping the mayo with a plant-based one.
How to make curried chickpea salad
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Place the drained and rinsed chickpeas in a large bowl and blend them partially with a fork or potato masher. You can also use a hand blender if you like.
Add all the remaining ingredients except for coriander and mix well to combine.
Adjust the seasoning to taste, then garnish with chopped coriander and serve as it, in a sandwich or with your favorite crackers.
Substitutions and variations
- Add a diced apple for extra crunch and sweetness.
- Swap the mayo for mashed avocado for a healthier yet still delicious curried chickpea salad.
- Up the veggie content by adding some grated carrot, diced bell pepper or celery.
Recipe tips and notes for the best curried chickpea salad
- Make sure you don't over-mash the chickpeas — you want your salad to have some texture.
- It's best to leave the salad sit in the refrigerator for at least 30 minutes before serving.
- If the salad seems dry after chilling, add a little more mayo or a splash of lime juice.
How to serve
- Serve the curry chickpea salad in butter lettuce cups for a light lunch.
- Alternatively, serve it as a curried chickpea sandwich or in a wrap.
- It also works great as a dip with pita chips or crackers.
Leftovers and storage
- This curried chickpea salad is great for meal prep! Store it in an airtight container in the refrigerator for up to 3-4 days.
- The salad is delicious cold, but you can also serve it at room temperature if you like.
- I don't recommend freezing this salad because it will become mushy when thawed.
If you’ve tried this curried chickpea salad recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
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Curried Chickpea Salad
Ingredients
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- ¼ cup green onions, sliced
- ¼ cup gherkins, finely chopped
- ¼ cup raisins
- ¼ cup almond flakes
- ½ cup light mayo
- 1 tablespoon lime juice
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- 1 garlic clove, crushed or grated
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped, to garnish
Instructions
- Place the drained and rinsed chickpeas in a large bowl and use a hand blender or potato masher to blend them partially. Do it to break down the chickpeas without turning them to mush — you still want some texture there.2 cans (14 oz / 400 g) chickpeas
- Add the green onion, gherkins, raisins, almond flakes, light mayo, lime juice, curry powder, cayenne pepper, garlic, mustard and salt and pepper and mix well to combine.¼ cup green onions¼ cup gherkins¼ cup raisins¼ cup almond flakes½ cup light mayo1 tablespoon lime juice1 tablespoon curry powder¼ teaspoon cayenne pepper1 garlic clove½ teaspoon Dijon mustardSalt and freshly ground black pepper to taste
- Adjust the seasoning to taste, then garnish with chopped coriander and serve as it, in a sandwich or with your favorite crackers.Fresh coriander
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Margo says
Love love love this tasty sandwhich spread! Thank you.
Alice says
I'm so glad you liked it, Margo!