As far as ways to jazz up a can of beans go, this curried chickpea salad is one of my favorites. With just a handful of pantry staples, you go from boring canned chickpeas to a delicious snack/lunch/dinner in literally five minutes.
This curried chickpea salad was born out of my curiosity about a vegan alternative to chicken salad. I wanted something I could make during weekly meal prep that could be eaten in a variety of ways: on toast, with a green salad for lunch, or alongside roasted veggies for dinner. And this recipe is just that.
Home-Cooked Chickpeas vs. Canned
I always recommend cooking chickpeas from scratch, since they have a better flavor, sturdier texture, and you can control the amount of salt you use. (Canned beans usually have a ton of sodium, as I’m sure you know). But, I also realize canned beans are more practical for most people/situations, so no judgment there: do whatever works best for you.
Variations
While this recipe calls for a shallot, you could just as well use a red onion or even the white part of a scallion. If you’re not a fan of raisins, try dried cranberries here instead. And if you’re out of yellow curry powder, feel free to use garam masala in its place.
This recipe makes about 4 small-ish servings. If you’re making the salad for meal prep, I suggest doubling it.
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Curried Chickpea Salad
(2 votes, average: 5.00 out of 5)
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- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Lunch/Dinner
- Cuisine: American
- Diet: Vegan
Description
This easy curried chickpea salad is made with pantry staples in just 5 minutes!
Ingredients
- Two 15-ounce cans of chickpeas, drained and rinsed (or 3 cups cooked chickpeas, see Note)
- 1 small shallot, finely diced (about 3 tablespoons)
- 1/4 cup white raisins
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon yellow curry powder
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, stir together all the ingredients from chickpeas through curry powder. Season to taste with salt and pepper.
- The salad will keep in an airtight container in the fridge for up to 4 days.
Notes
*To cook dried chickpeas from scratch, soak them overnight in a large volume of water. Then drain, place in a pot, and fill with enough water to cover by 2 to 3 inches. Add a teaspoon of salt, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer until the chickpeas are cooked through, 40-60 minutes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 255
Keywords: chickpeas, curry, salad, vegan, raisins
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