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.