This easy chickpea salad makes a delicious and easy lunch or snack. With crunchy veggies and oil-free vegan mayo, it's also nutritious and packing major curry flavor! This recipe is free from oil, soy, gluten, and refined sugar. (WFPB)
There's a cafe in my hometown I would occasionally meet my mom for lunch. It was 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 that curried chicken salad, but it set in motion a serious craving for curried chickpea salad!
My version is made with Oil-Free Aquafaba Mayo, curry powder, fresh carrot and bell pepper, and sweet golden raisins. Not only is it much healthier than the deli's version, but it's also much kinder, too.
Now, let's whip up a quick batch!
What You'll Need
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 cooked chickpeas - If using my aquafaba mayo recipe for the chickpea salad, it works well to make them in tandem. Open a can of chickpeas; drain and reserve the liquid (aquafaba). Rinse the chickpeas, and set them aside while you make the mayo.
- Oil-free aquafaba mayo or other vegan mayonnaise
- Mild curry powder
- Onion powder
- Garlic powder
- Maple syrup or other sweetener
- Raisins, golden or regular
- Yellow, orange, or red bell pepper
- and a squeeze of fresh lemon 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
Throwing together a quick batch of this tasty chickpea salad is as easy as you'd expect.
Simply whisk together the curried mayo dressing, soak the onions in vinegar, soak the raisins in water to plump them up, and chop a couple of carrots and yellow, orange, and red peppers.
Then drain the raisins and onion, and mix everything together!
Mash some of the garbanzo beans to help it hold together and for varying textures. Then, taste and adjust the seasoning to make it as spicy or sweet as you like.
Enjoy curried chickpea salad on toasted bread crackers, wrapped up inside a whole-grain tortilla, or on top of a large green salad.
It makes a perfect side dish and is also delicious in a grain bowl served with rice or quinoa.
Not in the mood for chickpeas? Try this curried salad with:
- white beans
- shredded seitan
- steamed tempeh or tofu
- rehydrated and cooked soy curls
- or store-bought vegan chicken such as Comrade Cluck by No Evil Foods
Don’t like curry? Dijon mustard also gives it a nice kick of flavor.
Tomato slices, fresh cilantro, green onions? Whatever you fancy, throw it on top before assembling the sandwich!
Want a little heat? Sprinkle on some cayenne pepper or red pepper flakes.
Store leftover curried chickpea salad in the refrigerator in an airtight container for up to 4 days.
Can I freeze the chickpea sandwich filling?
Freezing this salad is not recommended.
You might also like:
18 Vegan Sandwiches That Travel Well
Vegan Tuna Salad
Vegan BLT With Tempeh and Carrot Bacon
Vegan Chicken Salad
Easy Massaman Curried Seitan
Quick Pickled Vegetables
Ginger-Turmeric Dressing (Trader Joe's Copycat)
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 how it turned out. Enjoy!
Curried Chickpea Salad Recipe
For quick-pickled onion (optional):
- ¼ large red onion, sliced thinly
- a few tablespoons rice vinegar
For 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.