Curried Chickpea Salad

by VSLW Member


Serves: 4-6 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 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


  1. 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.)
  2. 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.
  3. 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
  4. 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.
  5. 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.

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