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    Home >> Recipes >> Vegan Main Dishes

    Curried Chickpea Salad

    Updated May 17, 2023 by Lori · This post contains affiliate links.

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    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.

    curried chickpea salad on whole-grain bread, two sandwiches stacked.

    The Inspiration

    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!

    Jump to:
    • The Inspiration
    • Ingredients
    • How to Make Curried Chickpea Salad
    • Serving Suggestions
    • Variations
    • How to Store
    • 📖 Recipe
    • 💬 Comments
    homemade aquafaba mayo spread on bread.

    Ingredients

    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 
    stirring chickpeas, veggies, and curry mayo together in a large bowl.

    How to Make Curried Chickpea Salad

    Making a quick batch of this tasty vegan chickpea salad is as easy as you'd expect.

    1. First, whisk together the curried mayo.
    2. Marinate the onions in vinegar and soak the raisins in water to plump them up,
    3. Chop the carrots and peppers. 
    4. 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.

    a colorful curried chickpea salad sandwich cut in half to show all the veggies inside.

    Serving Suggestions

    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!

    Variations

    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!

    📖 Recipe

    close up of two halves of a sandwich stacked.

    Curried Chickpea Salad

    Author: Lori Rasmussen, My Quiet Kitchen
    Curried chickpea salad is a quick, easy, and healthy meal anytime! Enjoy it on a sandwich, tucked inside a wrap, and piled on top of salads, grains, and potatoes. WFPB and free from soy, refined sugar, and gluten.
    Servings: 3 servings
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins

    Ingredients 

    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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    Store leftover chickpea salad in the refrigerator for up to 4 days.
    Freezing not recommended.

    Estimated Nutrition (per serving)

    Calories: 340kcalCarbohydrates: 55gProtein: 11gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 550mgFiber: 9gSugar: 25gVitamin A: 3516IUVitamin C: 64mgCalcium: 94mgIron: 3mg

    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.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Melanie

      April 27, 2023 at 9:16 am

      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.

      Reply
    2. Susan

      April 22, 2023 at 10:37 am

      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!

      Reply
    3. Emily

      December 13, 2022 at 11:34 pm

      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.

      Reply
    4. Coby

      April 30, 2022 at 1:09 pm

      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!

      Reply
    5. Lara

      March 21, 2022 at 10:48 pm

      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!

      Reply
      • Lori

        March 23, 2022 at 9:20 pm

        That's great to hear, Lara. Thanks so much for the feedback!

        Reply
    6. Lauren Vaught

      July 12, 2020 at 3:11 pm

      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.

      Reply
      • Lori

        July 13, 2020 at 6:35 am

        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!

        Reply
      • Adel Brindley

        June 20, 2021 at 1:46 pm

        Easy to make and so tastey!! Worked well in my pita bread too. Thanks for the recipe.

        Reply
    7. Sally

      May 01, 2020 at 4:54 pm

      I'm a lazy cook, and not a good one either. This recipe was so easy and the outcome so delicious!

      Reply
      • Lori

        May 02, 2020 at 12:23 pm

        Hooray for easy! Glad you enjoyed it, Sally. 😀

        Reply
    8. Karen Ricketts

      April 24, 2020 at 12:29 pm

      Delicious! So many great flavors and textures. It's nice to have a new sandwich - thank you!

      Reply
      • Lori

        April 26, 2020 at 9:02 am

        So glad you enjoyed it, Karen! 😀

        Reply
    9. susan

      April 22, 2020 at 7:50 pm

      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.

      Reply
      • Lori

        April 23, 2020 at 9:08 am

        You're very welcome! Hope you enjoy it. 😀

        Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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