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Curried chickpea salad with celery, walnuts and raisins on a plate.
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4 from 2 votes

Curried Chickpea Salad

This 10-minute curried chickpea salad makes the perfect light main dish or healthy side. Enjoy as is or mash it up for the perfect sandwich or wrap filling.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 8
Author: Deryn Macey

Ingredients

For the Salad

  • 2x19 oz can chickpeas drained and rinsed (approx. 5 cups)
  • 2 stalks celery washed and diced (approx. 2/3 cup, 130 g)
  • 2/3 cup golden raisins 130 g
  • 1 cup chopped walnuts 95 g
  • 1/2 bunch cilantro chopped (1/3 cup , 20 g)
  • 3 green onion finely chopped (1/3 cup, 30 g)

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

  • Take rinsed chickpeas, diced celery, raisins, walnuts, green onions and chopped cilantro and thoroughly mix in a medium sized bowl.  
  • 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. 
  • Option to let stand to marinate for 10 minutes so the flavours can develop. Enjoy as is, with a bowl of mixed greens or in your favourite wrap. It can also be mashed up a bit to resembled chicken salad, which is great on sandwiches and in wraps.

Notes

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

Nutrition

Serving: 1/8th of recipe | Calories: 324kcal | Carbohydrates: 47g | Protein: 13g | Fat: 11g