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Curried chickpea salad on whole wheat toast with sprouts.

Curried Chickpea Salad

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: About 6 servings 1x
  • Category: Lunch/Dinner
  • Cuisine: American
  • Diet: Vegan


This 5-minute curried chickpea salad is my go-to plant-based alternative to chicken or tuna salad.


  • Two 15-ounce cans of chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 small shallot, finely diced (about 3 tablespoons) (See note below)
  • 1/4 cup white raisins
  • 1/3 cup mayonnaise 
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon or brown mustard
  • 2 teaspoons yellow curry powder
  • Sea salt and freshly ground black pepper, to taste
  • Optional (if making sandwiches): Sandwich bread of your choice + sprouts or baby arugula


  1. Place the chickpeas in a large shallow bowl and mash with a potato masher or large fork until most of the chickpeas are broken down.
  2. Add the remaining ingredients and stir to coat throughly. Taste and adjust the seasonings, if needed. (The salad will keep in an airtight container in the fridge for up to 4 days.)


You can substitute the shallot with red onion.


  • Serving Size: 1/6 of the recipe
  • Calories: 240

Keywords: chickpeas, curry, salad, vegan, raisins

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