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square image of a wrap with bean yellow mixture and raisins on a plate
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5 stars (20 ratings)

Curry Chickpea Salad

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!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Indian-inspired
Servings: 4 servings
Calories: 346kcal
Author: Nora Taylor

Ingredients

  • (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
US Customary - Metric

Instructions

  • 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!

Notes

  1. Leftover chickpea salad will keep for up to 4 days in a covered container in the refrigerator. It does not freeze well.
  2. Leave out any ingredients you don't like, such as celery or onions. Add more curry powder and salt to taste.

Nutrition

Serving: 1of 4 servings | Calories: 346kcal | Carbohydrates: 33g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 661mg | Potassium: 293mg | Fiber: 6g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg