Prep Time 15 mins
Rest Time 10 mins
Total Time 25 mins
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
Description

This Curried Chickpea Salad is a flavorful and protein-packed dish that’s perfect for meal prep, quick lunches, or a healthy snack. Featuring tender chickpeas coated in a creamy, spiced dressing with crunchy vegetables, this dish is both satisfying and nutritious. It’s vegan, gluten-free, and takes only 15 minutes to prepare!

Ingredients
    For the Salad:
  • 2 cups Chickpeas (cooked or canned, drained and rinsed)
  • 1/4 cup Red bell pepper (finely diced)
  • 1/4 cup Carrot (grated)
  • 1/4 cup Celery (finely chopped)
  • 2 tbsp Red onion (finely diced)
  • 2 tbsp Cilantro (chopped)
  • 2 tbsp Almonds or Cashews (chopped, optional for crunch)
    • For the Dressing:
  • 3 tbsp Greek yogurt (or vegan mayo for dairy-free option)
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 tsp Curry powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Salt (adjust to taste)
  • 1/8 tsp Black pepper
Instructions
    Mash the Chickpeas
  1. 1
    In a large bowl, add the chickpeas and mash them lightly with a fork or potato masher. Leave some whole for texture.
    2. Prepare the Vegetables
  2. 2
    Chop the bell pepper, celery, red onion, and cilantro. Grate the carrot. Add all the veggies to the bowl with the chickpeas.
    3. Make the Dressing
  3. 3
    In a small bowl, whisk together Greek yogurt (or vegan mayo), olive oil, lemon juice, Dijon mustard, curry powder, cumin, garlic powder, smoked paprika, salt, and black pepper until well combined.
    4. Mix Everything
  4. 4
    Pour the dressing over the chickpea mixture and toss everything together until well coated.
    5. Let It Rest
  5. 5
    Cover and let the salad sit in the refrigerator for at least 10 minutes to allow the flavors to meld.
    6. Serve
  6. 6
    Serve chilled on toast, in a sandwich, over greens, or with crackers.
Note
  • Storage: Store in an airtight container in the fridge for up to 4 days.
  • Serving Suggestions: Serve it on whole-grain toast, in a wrap, with pita chips, or as a side dish.
  • Variations: Add diced apples or raisins for a touch of sweetness, or swap almonds for sunflower seeds for a nut-free version.
  • Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce.
Keywords: Quick, Healthy, Vegan, Meal Prep, Protein-Packed
Read it online: https://petitepanini.com/recipe/curried-chickpea-salad/