- 3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 2 – 3 carrots (about 1 cup), diced
- 3 – 4 scallions/green onions (about 1 cup), sliced
- 1/2 cup raisins, dried currants, or chopped dates
- 1/2 cup cashews (pref. raw) (optional)
- 1/2 – 2/3 cup vegan mayo (or thinned hummus or tahini, see notes)
- Juice of one lemon
- 1 tablespoon curry powder
- 3/4 teaspoon garlic powder
- Mineral salt & cracked pepper to taste
- Curry Dressing: In a small bowl, combine vegan mayo with curry, garlic powder, and a
generous pinch of salt. Blend until combined. Set aside. (If adding vinegar or maple syrup as per
the notes below, add to the hummus at this time.)
- Mash chickpeas (or leave them whole): In a medium mixing bowl, add chickpeas and roughly
mash about 1/2 – 2/3 of the beans with the back of a sturdy fork or potato masher. Mashing is
great when used as a sandwich filler, helping it to bind together.
- Assemble: Add in the carrots, scallions, raisins, cashews, and pour dressing overtop along with a
big squeeze of lemon, mix well to combine. Taste for flavor adding salt and pepper to taste
- Serve: Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with
crackers or made into a Chickpea Curry Salad Sandwich with bread of choice.
- Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days.
The raisins add such a nice sweetness, feel free to use up to 3/4 cup so each bite has a taste. Try
subbing with chopped dried cherries, dates, or currants.
If using hummus and it’s on the thick side, thin it out with water until desired thinness. Using a
small bowl add a couple rounded tablespoons of hummus with 1 tablespoon of water. Adding
more of each as you go until you have a thinner hummus. Do the same if using tahini. Feel free
to use more for a super creamy salad. If measuring by tablespoons: 8 tablespoons = 1/2 cup and
about 11 tablespoons = 2/3 cups (technically 10T + 2t).
You can try tweaking this recipe by adding a tablespoon or so of apple cider or white wine
vinegar to the dressing. It will give it a slight tang.
You may also like to try adding a tablespoon of pure maple syrup or other liquid sweetener of
choice to add a little sweetness all around.
Adjust curry, adding more or less, to suit your taste.
Try replacing the carrots with diced red bell peppers for color variation.
Creamy chickpea salads are a favorite in our home! They are highly addicting and so healthy. If
you’re a curry lover, I know you will fall in love with this vegan Curried Chickpea Salad!
Inspired by Trader Joe’s and Whole Foods Curried Chicken Salad.