Curried Chickpea Salad (Print View)
Protein-packed chickpeas with crisp vegetables in creamy curry dressing
# What You Need:
→ Salad Base
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 cup diced cucumber
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup diced red bell pepper
05 - 1/3 cup finely chopped red onion
06 - 1/4 cup chopped fresh cilantro
07 - 1/4 cup golden raisins
→ Curry Dressing
08 - 1/4 cup vegan mayonnaise
09 - 2 tablespoons plain unsweetened yogurt
10 - 2 teaspoons curry powder
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place drained chickpeas, diced cucumber, halved cherry tomatoes, red bell pepper, red onion, cilantro, and golden raisins in a large mixing bowl.
02 - Whisk together mayonnaise, yogurt, curry powder, lemon juice, maple syrup, salt, and black pepper in a small bowl until smooth and creamy.
03 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated.
04 - Sample salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with extra cilantro before serving.
# Expert Tips:
01 -
- The creamy curry dressing clings to every bite without feeling heavy
- It tastes even better after a day in the fridge, making it perfect meal prep fuel
02 -
- The salad develops deeper flavors after resting in the refrigerator for at least an hour
- Chickpeas can sometimes be mealy, so give them a quick rinse and pat dry before using
03 -
- Use Greek yogurt instead of regular for a protein boost and extra tangy kick
- Chop your vegetables into uniform pieces so every forkful has the perfect ratio of ingredients