Curried Chickpea Salad

Although similar to my Chickpea Tuna Salad, curried chickpea salad has a unique flavor and interesting ingredients.  I love curry, so today, while prepping a charcuterie board to take to my daughter's house, I thought I'd add curried chickpea salad.

Cooking on the weekend makes healthy eating easier all week long. I generally cook a big pot of vegan soup or stew and prep salads and other healthy foods to easily eat lunch throughout the week. 

Today, however, I used a small portion for my charcuterie board and made more lunches this week. 

What ingredients are in curried chickpea salad? 

To make this curried chickpea salad, all you need is a few ingredients. 

• Canned chickpeas
• Celery
• Shredded carrots
• Red onion, diced
• Cilantro, chopped
• Vegan cashew mayo 
• Curry powder
• Dried cranberries (optional)
• Salt and pepper to taste

Remember, the curry and other spices enhance in favor as they sit in the refrigerator. Moreover, you can always add more later; however, you can't take it away once mixed in, so add a small amount and adjust as you prepare. 

How to make and serve curried chickpea salad

First, I prefer to use my Mini-Cuisinart Food Processor to roughly mashing the chickpeas. Or, mash chickpeas with a fork by hand. 

Then, transfer the mashed chickpeas to a bowl and add the vegetables, Vegan Cashew Mayo, and spices. 

Next, cover and place the curried chickpea salad in the refrigerator. The ingredients and spices enhance over time while chilling in the refrigerator. 

Once the salad is chilled, there are a variety of ways I enjoy eating this chickpea salad. 

Serve on a bed of lettuce with additional vegetables and fruit, not the side.

Or, serve inside oil-free pita bread.

Another way to enjoy this tasty salad is to serve as a highlight to a charcuterie board as an appetizer.

Regardless of how you enjoy curried chickpea salad, you will love the flavors!

So, if you are a weekend food preparation person like me, give it a try. It is quick and easy to prepare, and you will love every bite. I promise. The curried chickpeas salad recipe lasts 4-5 days covered in the refrigerator. 

I love vegan sandwich spreads and salads. Here are some of my favorites to share. 

• Chickpea Tuna Salad
• Jackfruit Tuna Salad
• Vegan Chicken Salad
• Vegan Egg Salad
• Cobb Eggless  Tofu Salad
• Basil White Bean and Chickpea Dip and Sandwich Spread
• Oil-Free Hummus and Tabbouleh Wrap
• Red Lentil Curry Wrap

Yield: 12 servings

Vegan Curry Chickpea Sandwich Spread

Prep Time: 10 minutes

Total Time: 10 minutes

Curried chickpea salad is loaded with vegetables and curry flavors, perfect as a salad, sandwich spread, or side dish.

Print

Ingredients

CURRIED CHICKPEA SALAD

• 1 15 ounces can chickpeas, rinsed and drained
• 1/2 cup diced celery
• 1/2 cup shredded carrots
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 cup vegan mayo (recipe below)
• 3 teaspoons curry powder
• Salt and pepper to taste
• 1/4 cup dried cranberries (optional)

Vegan Mayo

• 1 cup organic raw cashews or silken tofu
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon garlic powder
• 1/2 tsp. onion powder
• 1/2 teaspoon sea salt
• 1/2 cup water

Instructions

CURRY CHICKPEA SALAD

1. Rinse and drain chickpeas, and put them in a food processor with a large blade.
2. Pulse until partially mashed (some will still be in halves); you don't want it mushy
3. Add celery, onions, carrots, cilantro, curry seasoning, salt, and pepper to taste and dried cranberries (if using)
4. Add 1/4 cup dressing (save extra mayo for other recipes during the week) It lasts 7 days in the refrigerator

VEGAN MAYO

1. Drain and rinse cashews
2. Add all ingredients to a high-speed blender
3. Blend until smooth
4. Add 1/4 cup dressing to salad
5. Stir and refrigerate

SERVING

1. Serve on toasted bread, in a pita or in a wrap
2. Serve on greens
3. Serve with crackers
4. Or just eat in a bowl a fork

Notes

Vegan Mayo will last in the refrigerator for 7 days

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Morton & Bassett Curry Powder, 2.1-Ounce jar
• 
  Goya Chick Peas 15.5 Oz | Garbanzos 439g (PACK OF 04)
• 
  NutriBullet Rx N17-1001 Blender, Black
• 
  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 158Total Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 312mgCarbohydrates 31gFiber 10gSugar 17gProtein 15g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me