This Curried Chickpea Salad is a vibrant, flavor-forward dish that comes together with simple, nourishing ingredients and a creamy, spiced dressing. Chickpeas form the hearty base, bringing plant-based protein, fiber, and slow-digesting carbohydrates that help support steady energy throughout the day. The addition of celery, red onion, green onion, and cilantro adds crunch, freshness, and phytonutrients.
The mayo mixture—made with turmeric, cumin, curry powder, and lemon juice—not only delivers bold flavor but also offers functional benefits. Turmeric contains curcumin, known for its anti-inflammatory properties, while curry spices may support digestion and circulation.
Easy to prepare and endlessly versatile, this salad works well in wraps, sandwiches, or served over greens. It’s a satisfying option to keep on hand during the week—no reheating, no fuss, just a flavorful and nourishing meal ready when you are.
Recipe
Serves 4
8.4 oz. (240g) canned chickpeas, drained & rinsed
1.8 oz. (50g) celery, finely diced
¼ red onion, finely diced
2 green onions, chopped
2 tbsp. cilantro, chopped
Mayo Mixture:
2.1 oz. (60g) vegan mayo
1 oz. (30ml) lemon juice
¾ tsp. ground turmeric
½ tsp. ground cumin
1 tsp. curry powder
¼ tsp. cayenne pepper
How to Prepare
In a small bowl, whisk all mayo mixture ingredients until combined, season with salt and pepper.
In a large bowl, mash chickpeas with a fork or masher until mostly broken down but still chunky. Stir in chopped vegetables and herbs. Add the mayo mixture and mix well. Season to taste.
Serve in sandwiches, wraps, with salad greens, or on its own. Store in the fridge for up to 5 days.
