Curried Chickpea Salad (Printable)
Protein-packed chickpeas with crisp veggies in creamy curry dressing. Ready in 15 minutes.
# What You'll Need:
→ Salad Components
01 - 2 cans (15 ounces each) chickpeas, drained and rinsed
02 - 1 cup diced cucumber
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup diced red bell pepper
05 - 1/3 cup finely chopped red onion
06 - 1/4 cup chopped fresh cilantro
07 - 1/4 cup golden raisins
→ Curry Dressing
08 - 1/4 cup vegan mayonnaise
09 - 2 tablespoons plain unsweetened yogurt
10 - 2 teaspoons curry powder
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Place chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, cilantro, and golden raisins in a large mixing bowl and toss to distribute evenly.
02 - Whisk mayonnaise, yogurt, curry powder, lemon juice, maple syrup, salt, and black pepper in a small bowl until smooth and creamy.
03 - Pour dressing over salad mixture and fold gently until all ingredients are evenly coated.
04 - Taste salad and add more salt, pepper, or lemon juice as needed to balance flavors.
05 - Refrigerate for at least 30 minutes to allow flavors to meld, then serve garnished with additional cilantro if desired.
# Expert Tips:
01 -
- It comes together in literally 15 minutes with zero cooking required
- The flavors actually get better after a day in the fridge, making it perfect meal prep territory
- That creamy curry dressing somehow makes raw vegetables feel indulgent
02 -
- The salad tastes significantly better after at least 30 minutes in the refrigerator, so plan accordingly
- Dont skip the fresh cilantro, it provides this bright contrast to the warm curry spices
03 -
- Use full-fat yogurt for a richer, more satisfying dressing that actually keeps you fuller longer
- Taste the dressing before adding it to the salad, curry powder varies wildly by brand