Curried chickpea salad on sourdough toast

Curried Chickpea Salad

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  • Author:
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 servings 1x
  • Category: Lunch/Dinner
  • Cuisine: American
  • Diet: Vegan


This easy curried chickpea salad is made with pantry staples in just 5 minutes!



  • 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


  1. In a large bowl, stir together all the ingredients from chickpeas through curry powder. Season to taste with salt and pepper.
  2. The salad will keep in an airtight container in the fridge for up to 4 days.


*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.


  • Serving Size: 1/4 of the recipe
  • Calories: 255

Keywords: chickpeas, curry, salad, vegan, raisins

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