Curried Chickpea Salad

5 from 2 votes

This easy 10-minute curried chickpea salad is creamy, crunchy, sweet and savoury. Enjoy it on its own, over greens, or mashed into sandwiches and wraps.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Salad

2 cans (19oz) chickpeas drained and rinsed (approx. 5 cups)
2 ribs celery diced (approx. 2/3 cup, 130g)
2/3 cup golden raisins 130g
2/3 cup walnuts chopped (65g)
1/3 cup cilantro finely chopped (20g)
3 green onions finely chopped (1/3 cup, 30g)

For the Dressing

1 tsp tsp salt
1 tsp black pepper
1.5 tsp cumin
2 tsp curry powder
1/2 tsp chilli powder
1 tsp turmeric
3/4 cup unsweetened coconut yogurt 180 g

Instructions

Combine the salad ingredients. Add the rinsed chickpeas, diced celery, golden raisins, chopped walnuts, green onion and cilantro to a large mixing bowl.
Add dressing ingredients. Add all spices and seasoning into the bowl, with a wooden spoon stir until well coated, add coconut yogurt and mix until chickpeas are fully coated.
Let the flavours develop. You can serve the salad right away, but letting it sit for about 10 minutes gives the curry and other seasonings a chance to develop. Serve as is, over mixed greens, or in a sandwich or wrap. For a sandwich filling, lightly mash some of the chickpeas with a fork before serving.

Notes

Leftovers can be stored in an airtight container for up to 5 days.

Nutrition