I just made the Best Curried Chickpea Salad and I swear the Chickpea Salad Sandwich version ruined store-bought for me, so you’ll want to see this.
I am obsessed with this Best Curried Chickpea Salad because it tastes like a tangy, crunchy cheat code for my lunches. I love that it reads like a Chickpea Salad Sandwich dream and still counts as a proper Vegan Lunch.
I want it on bread, in a wrap, or on crackers. I adore the curry powder kick and the little bite from red onion that keeps every forkful interesting.
But mostly I love how it refuses to be boring. Bright, messy, a tiny miracle.
I eat it fast or I keep it for later. Pure snack-level joy for me always.
Ingredients
- Chickpeas: hearty protein and mashable base, makes it filling.
- Vegan mayo: creamy binder, keeps it rich and smooth.
- Vegan yogurt: tangy lift, lightens the mayo feel.
- Curry powder: warm spice, gives that classic curried vibe.
- Turmeric: sunny color and subtle earthiness, kinda cozy.
- Cumin: smoky warmth, rounds out the spice mix.
- Dijon mustard: little sharpness, wakes the dressing up.
- Lemon juice: bright acidity, cuts the richness nicely.
- Maple syrup: touch of sweet, balances spice and acid.
- Salt: makes everything pop, don’t skip it.
- Pepper: mild bite, grounds the flavors.
- Celery: crunchy freshness, classic salad texture.
- Red onion: sharp bite, swaps for scallions if you want milder.
- Grapes or cranberries: juicy sweetness or chewy tart contrast.
- Almonds or walnuts: crunchy nuts, adds nice heft.
- Pickle relish: tangy, salty pop, surprisingly addictive.
- Parsley: bright herb note, freshens each bite.
- Olive oil: silky mouthfeel, makes it feel a bit luxe.
- Paprika: color and gentle smokiness, optional but fun.
- Romaine, bread or tortillas: ways to serve, makes it portable.
Ingredient Quantities
- 2 (15 oz) cans chickpeas, drained and lightly mashed (about 3 cups)
- 1/2 cup vegan mayonnaise
- 1/4 cup unsweetened plain vegan yogurt or extra mayo if you dont have yogurt
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Dijon mustard
- 1 to 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon maple syrup or agave (optional, balances the spice)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 celery stalks, finely diced
- 1/3 cup red onion, very finely chopped (or 2 scallions)
- 1/3 cup seedless grapes halved or 1/3 cup dried cranberries
- 1/3 cup chopped roasted almonds or walnuts
- 2 tablespoons dill pickle relish or 2 small pickles, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (optional, for silkier texture)
- 1/4 to 1/2 teaspoon smoked paprika or regular paprika (optional, for color)
- Romaine leaves, bread or tortillas for serving (optional)
How to Make this
1. Drain and lightly mash the chickpeas in a large bowl with a potato masher or fork; leave some whole for texture so it feels kinda like a chunky chicken salad.
2. In a separate medium bowl whisk together vegan mayonnaise, vegan yogurt (or extra mayo if you dont have yogurt), curry powder, turmeric, cumin, Dijon mustard, lemon juice, maple syrup or agave if using, kosher salt, black pepper, and olive oil if you want a silkier dressing.
3. Taste the dressing and adjust seasoning: add more lemon for brightness, more maple for sweetness, or a pinch more salt if it tastes flat.
4. Add the dressing to the mashed chickpeas and fold gently until combined. Don’t overmix or it gets mushy.
5. Stir in finely diced celery, very finely chopped red onion or scallions, halved seedless grapes or dried cranberries, chopped roasted almonds or walnuts, dill pickle relish or finely chopped small pickles, and chopped fresh parsley.
6. If you want more color or smoked flavor, sprinkle in the smoked paprika or regular paprika and fold once more.
7. Chill in the fridge for at least 20 to 30 minutes to let flavors meld; it’s actually better after a few hours or the next day for meal prep.
8. Give it a final taste and adjust salt, pepper, lemon, or sweetener as needed before serving.
9. Serve on romaine leaves, bread, tortillas, or with crackers. Keeps well in an airtight container for 3 to 4 days in the fridge.
10. Leftover tip: use as a salad topper, in a wrap with greens, or mix into grain bowls. If it dries out, stir in a little extra mayo or a squeeze of lemon to revive it.
Equipment Needed
1. large mixing bowl (for mashing the chickpeas and folding everything together)
2. medium bowl (to whisk the dressing)
3. potato masher or a sturdy fork (you can mash by hand, leave some chickpeas whole)
4. whisk (or a fork to mix the dressing)
5. measuring cups and spoons (for mayo, yogurt, spices, lemon, etc)
6. chef’s knife and cutting board (for celery, onion, grapes, pickles, parsley)
7. colander (to drain the canned chickpeas)
8. spoon or silicone spatula (to fold the salad and transfer to serving bread or leaves)
FAQ
Best Curried Chickpea Salad Recipe Substitutions and Variations
- Chickpeas: use 2 cans of cannellini or great northern beans if you dont have chickpeas; texture is a bit creamier and they mash the same way.
- Vegan mayonnaise or yogurt: swap with regular mayo, or for a fresher twist try mashed avocado (use a bit more lemon to keep it bright).
- Grapes or dried cranberries: replace with a chopped crisp apple or pear for crunch and sweetness, or raisins if thats what you have.
- Chopped roasted almonds or walnuts: toasted sunflower seeds or pepitas work great if youre nut free, they give the same crunch and toasty flavor.
Pro Tips
1. Don’t over mash the chickpeas. Leave some whole for bite and texture, and mash the rest just enough so the dressing clings. If it gets too mushy, stir in a few extra whole chickpeas or some toasted chopped nuts to bring back contrast.
2. Taste as you go and layer flavors. Add lemon gradually, a little at a time, and the same with maple syrup. If the mix tastes flat after chilling, a tiny splash of apple cider vinegar or another squeeze of lemon perks it up way more than extra mayo.
3. Toast the nuts and warm the spices first. A quick dry-toast of almonds or walnuts and a 20 second toast of the curry and cumin in a skillet brings out nutty and earthy notes that make the salad taste fuller, especially after it sits overnight.
4. Make ahead and adjust before serving. This gets better after a few hours in the fridge, but it can firm up. Right before serving, check seasoning and add a little more lemon or mayo if it seems dry, and fold in fresh parsley at the last minute so it stays bright.
Best Curried Chickpea Salad Recipe
I just made the Best Curried Chickpea Salad and I swear the Chickpea Salad Sandwich version ruined store-bought for me, so you’ll want to see this.
6
servings
365
kcal
Equipment: 1. large mixing bowl (for mashing the chickpeas and folding everything together)
2. medium bowl (to whisk the dressing)
3. potato masher or a sturdy fork (you can mash by hand, leave some chickpeas whole)
4. whisk (or a fork to mix the dressing)
5. measuring cups and spoons (for mayo, yogurt, spices, lemon, etc)
6. chef’s knife and cutting board (for celery, onion, grapes, pickles, parsley)
7. colander (to drain the canned chickpeas)
8. spoon or silicone spatula (to fold the salad and transfer to serving bread or leaves)
Ingredients
2 (15 oz) cans chickpeas, drained and lightly mashed (about 3 cups)
1/2 cup vegan mayonnaise
1/4 cup unsweetened plain vegan yogurt or extra mayo if you dont have yogurt
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1 to 2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon maple syrup or agave (optional, balances the spice)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 celery stalks, finely diced
1/3 cup red onion, very finely chopped (or 2 scallions)
1/3 cup seedless grapes halved or 1/3 cup dried cranberries
1/3 cup chopped roasted almonds or walnuts
2 tablespoons dill pickle relish or 2 small pickles, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil (optional, for silkier texture)
1/4 to 1/2 teaspoon smoked paprika or regular paprika (optional, for color)
Romaine leaves, bread or tortillas for serving (optional)
Directions
- Drain and lightly mash the chickpeas in a large bowl with a potato masher or fork; leave some whole for texture so it feels kinda like a chunky chicken salad.
- In a separate medium bowl whisk together vegan mayonnaise, vegan yogurt (or extra mayo if you dont have yogurt), curry powder, turmeric, cumin, Dijon mustard, lemon juice, maple syrup or agave if using, kosher salt, black pepper, and olive oil if you want a silkier dressing.
- Taste the dressing and adjust seasoning: add more lemon for brightness, more maple for sweetness, or a pinch more salt if it tastes flat.
- Add the dressing to the mashed chickpeas and fold gently until combined. Don’t overmix or it gets mushy.
- Stir in finely diced celery, very finely chopped red onion or scallions, halved seedless grapes or dried cranberries, chopped roasted almonds or walnuts, dill pickle relish or finely chopped small pickles, and chopped fresh parsley.
- If you want more color or smoked flavor, sprinkle in the smoked paprika or regular paprika and fold once more.
- Chill in the fridge for at least 20 to 30 minutes to let flavors meld; it’s actually better after a few hours or the next day for meal prep.
- Give it a final taste and adjust salt, pepper, lemon, or sweetener as needed before serving.
- Serve on romaine leaves, bread, tortillas, or with crackers. Keeps well in an airtight container for 3 to 4 days in the fridge.
- Leftover tip: use as a salad topper, in a wrap with greens, or mix into grain bowls. If it dries out, stir in a little extra mayo or a squeeze of lemon to revive it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 158g
- Total number of serves: 6
- Calories: 365kcal
- Fat: 22.7g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 10g
- Cholesterol: 0mg
- Sodium: 700mg
- Potassium: 337mg
- Carbohydrates: 29.7g
- Fiber: 7.8g
- Sugar: 2.3g
- Protein: 9.7g
- Vitamin A: 300IU
- Vitamin C: 6mg
- Calcium: 64mg
- Iron: 2.8mg
