Name: Curried Chickpea Salad
Prep time: 5 min
Total time: 5 min
Cuisine: American
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

Jump to Recipe·Print Recipe

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.

Curried Chickpea Salad

(2 votes, average: 5.00 out of 5)

Author: thenewbaguette.com
Prep Time: 5 mins
Total Time: 5 mins
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!

Scale

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.