Curried chickpea salad is quick and easy to prepare and delicious for lunch, dinner, and snack time! With crunchy veggies and oil-free vegan mayo, it's also nutritious and packing major curry flavor! This curry chickpea salad is vegan and free from oil, soy, gluten, and refined sugar.
There's a cafe in my hometown where I would occasionally meet my mom for lunch. It's a gourmet market/prepared foods-deli type of place, and they served a curried chicken salad sandwich that was a favorite of hers.
I'm not sure what reminded me of it recently, but it set in motion a serious craving for curried chickpea salad!
My version is made with homemade vegan aquafaba mayo, mild curry powder, fresh carrot and bell pepper, and sweet golden raisins. The spices and contrasting flavors and textures make it totally irresistible!
It's also quite a bit healthier than the deli's version and very easy to make. Now, let's whip up a quick batch!
This recipe makes enough chickpea salad for 3 to 4 people, so if you're serving a crowd or want to enjoy leftovers over the next few days, go ahead and double the recipe.
Here's a quick summary of the ingredients; be sure to scroll down for the full recipe:
- 1 (15 oz) can chickpeas or 1.75 to 2 cups - if using my aquafaba mayo recipe for the chickpea salad, it works well to make them in tandem. Open a can of chickpeas, and drain and reserve the liquid (aquafaba). Rinse the chickpeas, and set them aside while you prepare the mayo.
- Oil-free aquafaba mayo or other vegan mayonnaise
- mild curry powder - this is a blend of spices and can be found in most grocery stores.
- onion powder
- garlic powder
- maple syrup or other sweetener - adds nice balance and complements the curry flavors.
- raisins, golden or regular
- yellow, orange, or red bell pepper
- carrot - or celery
- and a squeeze of fresh lemon or lime juice, optional
- salt and pepper, optional
And for the optional but very tasty and highly recommended, quick pickled red onion:
- about one-quarter of a large red onion (or half of a small one)
- rice vinegar
How to Make Curried Chickpea Salad
Making a quick batch of this tasty vegan chickpea salad is as easy as you'd expect.
- First, whisk together the curried mayo.
- Marinate the onions in vinegar and soak the raisins in water to plump them up,
- Chop the carrots and peppers.
- Mash some of the garbanzo beans to help it hold together and for varying textures. Then drain the raisins and onion, and mix everything together!
Then taste and adjust the seasonings and make it as spicy and/or sweet as you like.
Enjoy curried chickpea salad on toasted bread or crackers, wrapped up inside a whole-grain tortilla, or on top of a large green salad.
It's also fantastic on top of baked or roasted potatoes and rice bowls.
Tomato slices, fresh cilantro, green onions? Whatever you fancy, throw it on top!
Curried chickpea salad makes a great appetizer or snack for parties and on game day!
Not in the mood for chickpeas? Try the recipe with:
- white beans
- shredded seitan
- steamed tempeh or tofu
- rehydrated and cooked soy curls
- or store-bought vegan chicken strips
Dijon mustard also gives it a nice kick of flavor.
Want a little heat? Sprinkle on some cayenne pepper or red pepper flakes.
How to Store
Store leftover curried chickpea salad in the refrigerator in an airtight container for up to 4 days. Freezing is not recommended.
You might also like:
- Best Vegan Sandwiches to Pack for Lunch
- Vegan Tuna Salad
- Vegan BLT With Tempeh AND Carrot Bacon
- Vegan Chicken Salad
- Easy Massaman Curried Seitan
- Quick Pickled Vegetables
- Green Curry Tofu
If you try this easy Curried Chickpea Salad I would love to hear from you. Leave a comment and star rating below to let us know. Enjoy!
Curried Chickpea Salad
For the optional quick-pickled onion:
- ¼ large red onion, sliced thinly
- a few tablespoons rice vinegar
For curry chickpea salad:
- ½ cup golden raisins - Also try currants, cranberries, or regular Thompson seedless raisins.
- ½ cup Oil-Free Vegan Aquafaba Mayo - Or ⅓ cup other vegan mayo.
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons curry powder - Start with lesser amount then adjust to taste.
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon fine sea salt, to taste
- 1 ¾ cups cooked chickpeas - Or 1 (15 oz) can chickpeas; the aquafaba liquid can be used to make the oil-free mayo linked above.
- half of a large yellow or red bell pepper, seeded and diced
- 1 medium carrot, peeled and diced
- black pepper
- Place sliced onion in a shallow bowl and cover with rice vinegar. Set aside.
- To soften and plump the raisins, place in a bowl and cover with water. Set aside.
- In a mixing bowl whisk together the mayonnaise, maple syrup, lemon juice, 2 teaspoons curry powder, garlic powder, onion powder, and salt. Taste, and add more curry powder, if desired (remember, it will taste more subdued once the chickpeas and veggies are added).
- Drain the raisins and add them to the bowl along with the chickpeas, pepper, and carrot. Stir to combine and distribute the dressing. Use a fork to mash some of the chickpeas (as many as you like). Taste again, and season with salt and pepper, if desired.
- Drain the onion. Serve as a garnish, or dice it and fold into the chickpea salad.
- Serve immediately or refrigerate until ready to use.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
This was easy and very tasty. I used homemade tofu mayo. I didn’t have any raisins so I used an apple. I chopped the apple and carrots in the food processor. I was concerned about the apple turning dark since I ate this over several days but that didn’t happen. Next time I’ll try the pickled onions with it.
This is now my goto sandwich salad. I also make your no oil mayo that is fantastic. I usually eat this on a wrap and just love the tangy/curry flavor and crunchy/creamy texture!
I have made this at least 5 times, it’s so easy and it never disappoints. Great balance of sweet spicy and creamy, and a blend of textures.
I usually skip the pickled onion and don’t bother plumping the raisins (less fuss) and it’s still wonderful. Works really well as a wrap, I feel like you can get a better portion of the salad filling that way, but I’ve made them as regular sandwiches too.
What a delicious sandwich! I love anything with curry, and the raisins are a great compliment to the flavors. In anticipation of an upcoming roadtrip, I've been experimenting with recipes from your list of vegan sandwiches that travel well, and this sandwich is definitely going with me! I loved it!
This is a nice change from my "standard" chickpea salad which has black salt in it to make it "eggy." Sometimes it gets TOO salty. I will make it again!
That's great to hear, Lara. Thanks so much for the feedback!
Curry everything is always good for me, but I want my guy to like it, too. This recipe does it! He actually liked the raisins in there, so that's a big win! Made this delicious salad for a wrap that will travel with us on a hiking/glamping trip.
Yeah!! So glad you both liked it. I don't usually like fruit in savory things but love what the raisins add to the creamy curry flavor. Thanks, Lauren. Hope your camping trip is wonderful!
Easy to make and so tastey!! Worked well in my pita bread too. Thanks for the recipe.
I'm a lazy cook, and not a good one either. This recipe was so easy and the outcome so delicious!
Hooray for easy! Glad you enjoyed it, Sally. 😀
Delicious! So many great flavors and textures. It's nice to have a new sandwich - thank you!
So glad you enjoyed it, Karen! 😀
Thank you for this recipe. I love curried dishes and look forward to trying it. Also will try the other protein options you included, tofu and tempeh.
You're very welcome! Hope you enjoy it. 😀