15 Minutes Curried Chickpea Salad
This 15 Minutes Curried Chickpea Salad is a fast, healthy, and flavor-packed plant-based recipe made with creamy curry dressing, crunchy vegetables, and protein-rich chickpeas. No cooking required, it’s perfect for quick lunches, easy meal prep, or a light dinner when time is tight.
Ingredients
- For the Salad
- 2 15 oz cans chickpeas, drained and rinsed
- 2 celery stalks finely chopped
- 1/4 cup red onion minced
- 1/2 bell pepper diced
- For the Curried Dressing
- 1/3 cup Greek yogurt or vegan mayo
- 1 –1½ tsp curry powder mild or hot, to taste
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional Add-Ins
- 2 tbsp raisins or dried cranberries
- Fresh herbs cilantro or parsley
Instructions
- In a large bowl, lightly mash chickpeas with a fork, leaving some whole for texture.
- Add celery, red onion, and bell pepper to the bowl.
- In a separate bowl, whisk together yogurt (or mayo), curry powder, lemon juice, garlic, Dijon mustard, olive oil, salt, and pepper.
- Pour dressing over the chickpea mixture.
- Toss until well combined and creamy.
- Let the salad rest for 5 minutes to allow flavors to develop.
- Taste and adjust seasoning as needed before serving.
Notes
- Lightly mashing chickpeas creates a creamy-but-chunky texture.
- Letting the salad rest briefly helps the curry flavor bloom.
- This salad tastes even better after chilling for a few hours.