Curried Chickpea Salad (Printable Version)
Flavorful vegan salad with curry-spiced chickpeas, crisp veggies, and herbs - perfect for wraps, sandwiches, or as a protein-packed side.
# Ingredients:
→ For the curry dressing
01 -
¼ cup vegan mayonnaise (store-bought or homemade)
02 -
½ small lemon, juiced
03 -
1 teaspoon curry powder
04 -
½ teaspoon ground cumin
05 -
¼ teaspoon turmeric
06 -
¼ teaspoon cayenne pepper (optional)
07 -
Pinch of black pepper
08 -
1 clove garlic
09 -
Salt to taste
→ For the salad
10 -
1 can (15-ounce/425g) chickpeas, drained and rinsed (1½ cups cooked)
11 -
½ cup finely diced celery
12 -
¼ cup finely diced red onion
13 -
2 green onions, thinly sliced
14 -
2 tablespoons chopped fresh cilantro or parsley
# Steps:
01 -
Mix the mayonnaise, lemon juice, curry powder, cumin, turmeric, cayenne pepper (if using), and black pepper in a medium bowl. Press or grate the garlic into the bowl and mix to combine. Add water to thin as desired. Season with salt to taste.
02 -
Optional: Rub the chickpeas between the layers of a kitchen or paper towel to remove the skins for easier mashing. Partially mash the chickpeas with a fork, leaving some whole for texture (aim for about three-quarters mashed).
03 -
Transfer the mashed chickpeas, celery, red onion, green onion, and cilantro to a large bowl. Add the desired amount of dressing and mix to combine.
04 -
Enjoy as sandwiches, lettuce wraps, stuffed pita pockets, or with whole grain crackers for a healthy snack.
# Notes:
01 -
To soften the flavor of the red onion, soak the chopped onion in water for about 10 minutes before adding it to the salad.
02 -
Chop the vegetables small so you get some of each in every bite.
03 -
To swap out the mayo for hummus in the dressing, thin the hummus with water before using.
04 -
Storage: Refrigerate any remaining salad or dressing in an airtight container for 4 to 5 days.