4.7 from 66 votes
Curried Chickpea Salad
Curried Chickpea Salad combines mashed chickpeas with diced celery, green and red onions, and cilantro for freshness. A yogurt-based dressing flavored with lemon juice, yellow curry powder, turmeric, and garlic powder creates a mildly spiced, creamy salad. Optional additions like cashews and raisins add textural contrast and sweetness, making it a versatile and satisfying vegetarian dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
482 kcal
Course:
Salad
Cuisine:
Indian
Ingredients
- 30 oz chickpeas drained and rinsed, 2 cans
- 1 cup celery diced
- 2 green onion sliced
- 1/4 cup red onion diced
- 3 tablespoons cilantro can use parsley, chopped
- 1/3 cup cashews optional, chopped
- 3 tablespoons raisins optional (can also do diced apple for sweetness
- 2/3 cup yogurt plain, Greek
- 2 tablespoons lemon juice
- 1 teaspoon pure maple syrup
- 2 teaspoons yellow curry powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don't have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
- Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, cilantro, cashews, and raisins.
- In a small bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
- Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking.
- Serve in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.
Cup of Yum
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
76g
(25%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Cholesterol
2mg
(1%)
Sodium
54mg
(2%)
Potassium
960mg
(20%)
Fiber
18g
(72%)
Sugar
12g
(24%)
Vitamin A
263IU
(5%)
Vitamin C
9mg
(10%)
Calcium
173mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 54mg | 2% |
| Potassium | 960mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 173mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.