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curried chickpea salad recipe served
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4.63 from 8 votes

Vegan Curry Chickpea Sandwich Spread

Curried chickpea salad is loaded with vegetables and curry flavors, perfect as a salad, sandwich spread, or side dish.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 165kcal


Curried Chickpea Salad

  • 15 ounces chickpeas rinsed and drained
  • ½ cup diced celery
  • ½ cup shredded carrots
  • ½ cup red onion diced
  • ¼ cup cilantro chopped
  • ¼ cup vegan mayo
  • 3 teaspoons curry powder
  • Salt and pepper to taste
  • ¼ cup dried cranberries optional


Chickpea Salad

  • Rinse and drain chickpeas and put them in a food processor with a large blade.
  • Pulse until partially mashed (some will still be in halves); you don't want it mushy.
  • Add celery, onions, carrots, cilantro, curry seasoning, salt, and pepper to taste and dried cranberries (if using)
  • Add ¼ cup dressing (save extra mayo for other recipes during the week). It lasts 7 days in the refrigerator.


  • Serve on toasted bread, in a pita, or in a wrap.
  • Serve on greens.
  • Serve with crackers.
  • Or eat in a bowl with a fork.


  • Do not mash the chickpeas into a paste; instead, pulse in a food processor, leaving some pieces and chunks.
  • Or, use a fork to smash the chickpeas if you don't have a food processor.
  • If you are allergic to nuts, substitute the cashews in the vegan mayo with sunflower seeds, white beans, or silken tofu. Or, try unsweetened, unflavored vegan yogurt instead of vegan mayo.
  • Add small amounts of curry powder and adjust to taste.
  • The seasoning enhances after the salad is refrigerated. The salad is better if refrigerated for an hour before serving.
  • Curried chickpea salad stays fresh and refrigerated for up to 5 days.


Serving: 12g | Calories: 165kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 141mg | Potassium: 231mg | Fiber: 4g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg