This Curry Chickpea Salad recipe is so flavorful and comes together fast using canned chickpeas, curry powder, mayo, chutney (or apricot jam), celery, raisins and more. It’s the perfect meal prep for lunches!
Make sure to also check out my Curry Tofu Salad, which tastes just like curry chicken salad! This chickpea salad has a very similar flavor profile, but uses pantry staples instead.
I’m a huge fan of chickpeas (aka garbanzo beans) and you should be too! They can be utilized in so many tasty ways, like Chickpea Curry, Chickpea Salad Sandwich, Chickpea Tikka Masala, Butternut Squash Curry with Chickpeas, and of course this Curry Chickpea Salad!
Why should you make curry chickpea salad?
- It’s great for serving any time! You can make Curry Chickpea Salad for lunch, for a potluck, a picnic, or really whatever else your heart desires. It also doubles as a delicious side dish for dinnertime. It’s great as a sandwich, wrap, with crackers, or all by itself.
- It’s protein packed. A salad shouldn’t just be light and refreshing – it should also be filling! There are plenty of chickpeas in this flavorful salad that make it really hit the spot. If you eat this Curry Chickpea Salad for lunch, it’ll definitely keep you fueled throughout the day.
- It couldn’t be easier to make! While the ingredients in this salad are bold, the steps are oh so simple. From start to finish, this recipe will take you about 10 minutes (or even less) to whip up. If you’re in a time crunch, this is the recipe for you!
Ingredients needed (with substitutions)
- Chickpeas – You’ll need 2 cans of chickpeas for this recipe. Make sure the chickpeas are drained and rinsed prior to mashing them!
- Vegan Mayo – Having a hard time getting your hands on some vegan mayo? No worries! You can swap it out for vegan yogurt instead, just make sure it’s plain.
- Curry Powder – If you want an extra sprinkle of curry powder in the mix, go ahead and add it! Just be careful not to add too much or it’ll overpower the chutney.
- Mango Chutney – I love using Trader Joe’s mango ginger chutney, but any chutney will work or use apricot jam instead.
- Celery – Leave it out if needed.
- Green Onion – Be sure to finely dice the green onion so you don’t have large chunks of it in the mix.
- Raisins – You can use regular raisins or golden raisins, whichever you prefer.
- Cashews – Roasted cashews are an optional ingredient, but highly recommended if you like a little crunch in your chickpea salad!
- Cilantro – Fresh cilantro is such a deliciously fresh add-in to this chickpea salad. It contributes to the overall flavor and creates such a nice herbaceous aroma!
How to make curry chickpea salad
Find the complete printable recipe with measurements below in the recipe card.
In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky and mostly mashed.
Add all other ingredients to the bowl and mix until well combined.
Serve either in between bread for sandwiches, in a wrap, on a green salad or with crackers. Enjoy!
Frequently asked questions
- How long will vegan Curry Chickpea Salad stay fresh? In an airtight container in the fridge, this salad will stay fresh for up to 4 days. I don’t recommend freezing it.
- How do I serve Curry Chickpea Salad? While you can just dig in with a fork and eat it, this chickpea salad is also delicious when served on a slice of toast as a topping, in a wrap, or in a sandwich. Enjoy it for lunch, as a side dish for dinner, or as an appetizer with crackers.
- What is mango chutney? Mango chutney is a little tart, sweet, and even a touch spicy! Put simply, mango chutney is a very specific type of jam that’s often used in Indian cuisine.
Dig into more of the best vegan salads
- The Best Lentil Salad
- Black Bean Salad with Avocado
- Quinoa Salad with Chickpeas
- Chickpea Salad
- Vegan Egg Salad
Curry Chickpea Salad
- (2) 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup vegan mayo or plain yogurt
- 1 teaspoon curry powder
- 2 tablespoons mango chutney or apricot jam
- 1/4 teaspoon salt
- 1 rib celery, finely diced
- 1 green onion, finely diced
- 1/4 cup raisins
- 1/4 cup roasted chopped cashews optional
- 2 tablespoons chopped fresh cilantro optional
- In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky and mostly mashed.
- Add all other ingredients to the bowl and mix until well combined.
- Serve either in between bread for sandwiches, in a wrap, on a green salad or with crackers. Enjoy!
- Leftover chickpea salad will keep for up to 4 days in a covered container in the refrigerator. It does not freeze well.
- Leave out any ingredients you don’t like, such as celery or onions. Add more curry powder and salt to taste.
This is one of my go-to recipes, I love it so much!
That is awesome! ThanK you for sharing your wonderful feedback and review!
This Curry Chickpea Salad is addicting! I tasted it after I was finished making it, and I couldn’t stop! I omitted the 1/4 teaspoon salt because I try to reduce my salt intake as much as possible, and it tasted flavorful enough without it. Next time I will roast some cashews to add to it, for a little crunch. FYI, when I went to Trader Joe’s to buy their Mango Ginger Chutney you recommended, I was told, sadly, that it has been discontinued nationwide. I used Patak’s Mango Chutney that I found at our local Harris Teeter.
I know what you mean about addicting, Jan! How fantastic that you loved the curry salad! I appreciate the info about the discontinuance of the mango. Thank you for your fabulous feedback and review!
This is the so good! I follow the recipe to the letter, and it turns out perfectly every time. Love it on Trader Joe’s flatbread with some lettuce.
This also works great with soy curls instead of chickpeas, though I tend to reduce the salt a bit in that version since I rehydrate the curls with Not Beef cubes. Makes a great and protein-packed work lunch.
I will just add that my partner and I took stock today of just how many of the meals we eat regularly are from your site… cauliflower wings, Mac salad, seitan steak, carnitas, bulgogi, meatballs, holiday lentil Wellington, this salad… I’m sure I’m missing something, but the long and short of it is that most of our diet at this point consists of your recipes. It’s not for lack of trying other recipe sites, but yours are just the best! At this point, I can even get my mom to try things she thinks she won’t like just by saying, “Well, it’s from Nora Cooks…”
Hi Katie. I have a big smile on my face from your post! How fantastic and fun that you and your husband are enjoying my recipes! It’s very encouraging! Thanks for your fantastic feedback and review! Wishing you LOTS of happy cooking!
This is a family favorite and absolutely delicious! I like keeping the ingredients in stock for an easy backup that people are still thrilled to eat. I’ve tried it with mango chutney and apricot jam and like both!
That’s wonderful to hear, Tess! Thank you for your review!
Love this (and the other chickpea salad recipes- I’ve started making them on the weekends and keeping them in my fridge for lunch during the week) – I didn’t have any roasted cashews on hand, but can’t wait to make again when I have those because the salty crunch will add even more dimension to this yummy dish! Thank you as always, Nora, for what you contribute to my vegan palate!
I’m so glad you liked it, Alex! Thank you for your wonderful feedback and review 🙂
This is the closest I’ve come to eating chicken salad since I went vegan! The flavors work so well together. I didn’t have onions, celery or raisins, so I added some chopped fresh jalapenos for crunch. I’ve been sharing your recipe with everyone! Thanks!
You are welcome, Laura. I am happy to know that you are enjoying my recipes! This salad is one of my favorites! Thank you for sharing your terrific feedback and review!
This recipe is so delicious! I have made it 4 times and it has been a great success. My friends just love it. Sometimes I just wrap some of it in a lettuce leaf. Yum.
Thanks for your terrific recipes.
You are welcome, Barbara! This would be delicious wrapped in lettuce leaves! I’m glad you and your friends love the salad! Thanks or your great feedback and review!
Nora! First just wanted to say the new site looks great! I’m making this yummy curry salad for my work lunch tomorrow. I always make one for my coworker when I make a batch. She loves it too and gets excited when she knows I’m bringing this. Thanks always for the awesome recipes. Love the new look. 🙂
Hi Erin. Thanks for your positive words about my site’s new look! I really like it as well! I’m glad you are are loving the chickpea salad! It’s awesome that you make enough to share with your coworker! I appreciate you using my recipes, and for sharing your wonderful feedback!
Really enjoyed this recipe! I followed the recipe as written, using apricot jam. It’s absolutely wonderful for sandwiches or as a side dish.
Before I went vegan I used to make a curry chicken salad that I loved. I am so glad I found this recipe – it is delicious and virtually identical to the chicken salad that I used to make! I used dried cranberries in place of the raisins, added extra curry and a dash or two of cayenne. Such a flavorful meal!
Hi Coby. I’m glad you found the recipe as well, and that you love it! Thank you for sharing your fantastic feedback and ideas!
Another winner! My daughter made this exactly as written which was so delish! And I did a slight variation due to working with ingredients I had on hand. I used the apricot jam, did not have green onions so subbed a small amount of red onion, omitted the cilantro because I didn’t have it, and added some random chopped mixed nuts because I did not have cashews. Both variations were really good, and will definitely make again!
Hi K C. I love your creativity! Thanks for taking time to share your great feedback and ideas! I’m glad you and your daughter are loving the recipe!
My husband and I enjoyed this salad immensely. I used mango-peach jam instead of mango chutney. I halved the cilantro since I am one who thinks it smells like soap. The jam and raisins are a great addition. I could probably increase the curry but my husband likes it blander than I do. We had it on naan with a slice of tomato. Kudos Nora on yet another tasty recipe!
Hi Valerie. I’m so happy to hear that you guys loved the salad! It sounds perfect on naan! Thank you for sharing your wonderful feedback!
This is fantastic!!! Absolutely loved it and it will be in our regular rotation. Super flavorful, healthy and simple.
Hi Kaitlyn. I’m glad you loved the salad, and that this will be part of your meal rotation! Thanks for sharing your wonderful feedback!
Delicious!! I did add much more curry powder (4 heaping teaspoons!) because I love curry. I also wound up doubling the apricot jam (to balance out the extra curry) and doubling the raisins. Before I became vegan, I used to make a curry chicken salad. I’m not sure why I never thought of using chickpeas (because I do make a “tuna” salad with them), so I was so excited to see your recipe! Thank you so much! I’ll be making this all the time!
Hi Nicole. You are welcome! I’m so happy to hear you loved the recipe! Thanks for taking time to share you great feedback and ideas!
Thanks Nora, this tastes FANTASTIC!
No way – Your Trader Joe’s still carries the mango chutney?!? Our local ones no longer stock it, and when we asked they said it was being discontinued! It is our favorite chutney, by far…. We’ve been trying others, and they don’t even come close to how good the one from Trader Joe’s is.
Oh no, I LOVE it! I’ve still been able to find it at mine the last few months, how sad they are discontinuing it.
Could you sub tofu for the chickpeas
Hi John. You probably could. You may want to check out my tofu salad recipe that does use tofu. Enjoy!