Curried Chickpea Salad

This 5-minute curried chickpea salad is my go-to plant-based alternative to chicken or tuna salad. (No cooking required!)

As far as ways to jazz up a can of beans go, this curried chickpea salad is one of my all-time favorites. With just a handful of pantry staples and literally zero cooking, you go from boring canned chickpeas to a delicious snack/lunch/dinner in no time.

This Indian-inspired chickpea salad was born out of my desire for a vegan alternative to chicken and tuna salads. The best part: you can make it in advance and stuff it into sandwiches or wraps – or scoop it onto salads or grain bowls, or eat alongside roasted veggies – throughout the week.

In fact, it gets even better with time, since the flavors get a chance to meld together. This salad is creamy, fragrant thanks to curry powder, and has little pops of sweetness from the raisins.

How to Make This Curried Chickpea Salad

First, drain and rinse 2 cans of chickpeas. (You should always rinse canned chickpeas and other beans, no matter what you’re cooking. The canning liquid is typically really salty and has a funky viscous texture that I doubt you want in your food [unless you’re cooking with aquafaba – a trend I’ll personally never understand]. To rinse, empty the can into a mesh strainer and thoroughly rinse under running water.)

Next, mash the chickpeas with either a potato masher or fork. (This is easiest to do in a large shallow bowl.) After mashing, most of the chickpeas should be broken down; we’re going for a chunky texture here, not a puree, so don’t stress about this part.

Then, finely dice a shallot (you can also use red onion) and add to the chickpeas. Finally, add all the remaining ingredients (mayo, raisins, mustard, lemon juice, and curry powder), stir to combine, and season to taste.

Ingredients and Substitutions

• Chickpeas: You’ll need two 15-ounce cans or 3 cups cooked-from-scratch chickpeas.
• Shallot: This is basically a small, mild onion. If you don’t have one, use a red onion instead.
• Raisins: If you’re not a fan, try dried cranberries instead.
• Mayo: There are lots of vegan mayo options in stores these days. Sir Kensington’s is my favorite.
• Curry powder: If you’re out of yellow curry powder, you can use garam masala in its place.
• Bread: If you plan to use this recipe to make a curried chickpea salad sandwich, opt for a soft, fluffy bread – it’ll be best at containing the hearty salad.

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, so no judgment here: do what works best for you.

Here are my other favorite ways to eat chickpeas…

• Simple Chana Masala (Indian-Style Stewed Chickpeas)
• Eggplant Chickpea Stew
• Chickpea Chocolate Chip Cookie Cake
• Chickpea Spinach Curry

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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