5 from 20 votes
Curried Chickpea Salad
Curried Chickpea Salad blends chickpeas with a curried mayonnaise dressing featuring turmeric and lemon juice. The salad adds fresh vegetables like cucumber, celery, red onion, and apple, complemented by dried fruits for a balance of texture and sweetness. This cold salad offers a flavorful, textured dish that can be prepared ahead and customized according to preference.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
335 kcal
Course:
Lunch
Cuisine:
American
Ingredients
curried mayonnaise dressing
- 1/3 cup mayonnaise vegan or regular
- 1 tsp curry powder
- 1/2 tsp Turmeric
- salt pinch
- lemon juice squeeze
chickpea salad
- 15 ounce chickpeas canned, drained and well rinsed
- 2 Tbsp red onion finely minced
- 2 Tbsp cucumber finely chopped
- 2 Tbsp celery finely chopped; inner ribs and leaves preferred
- 2 Tbsp cilantro or parsley; finely chopped
- 2 Tbsp apple finely chopped
- 2 Tbsp golden raisins chop if very large
- 1 Tbsp dried cranberries
- black pepper fresh cracked, to taste
- salt fresh cracked, to taste
Instructions
- Stir together the mayonnaise with the curry powder and turmeric, to combine thoroughly. Add a bit of salt and a squeeze of lemon juice, to taste. Set aside to let the flavors develop.
- Put about 3/4 of the drained and rinsed chickpeas into a small food processor and pulse just until broken up. Don't process too long, you want to retain lots of texture. Alternatively you can mash them with the back of a fork.
- Put the crushed chickpeas in a salad bowl, along with the reserved whole chickpeas.
- Add the rest of the salad ingredients and toss gently. Add a good dollop of the dressing (you may not need it all) and toss again to thoroughly coat everything. Taste and add salt and pepper if you like. You may want an additional squeeze of lemon.
- Refrigerate the salad until ready to serve. Plan to use within a week.
Cup of Yum
Notes
- This salad can be customized by adding or omitting ingredients according to your preferences.
- Prepare the curried mayonnaise dressing separately to allow the spices to fully develop before mixing with salad ingredients.
- Store the salad refrigerated and use within one week for best quality.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
41g
(14%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
119mg
(5%)
Potassium
410mg
(9%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
71IU
(1%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 119mg | 5% |
| Potassium | 410mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.