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With bold curry flavor and a creamy texture, this curried chickpea salad is protein-dense, meal-prep friendly & perfect in sandwiches, wraps, and over crackers! Even better, it’s ready to enjoy in under 30 minutes!
Why You’ll Love This Recipe
Need a quick, protein-packed meal bursting with flavor? This curried chickpea salad is the answer! It’s a bold, delicious plant-based take on curried chicken salad, but, just like my plant-based chickpea tuna salad, chickpeas provide the protein (and fiber). With warm curry spices, plant-based creaminess, and a touch of tang, it’s a simple, no-cook meal that keeps you coming back for more.
It’s also meal-prep-friendly, staying fresh in the fridge for up to 5 days, budget-friendly, and super versatile—spread it on sandwiches, wrap it up, or scoop it up with these rosemary vegan crackers or chips for a snack or light lunch that fills you up without weighing you down. It’s perfect for BBQs, potlucks, and picnics, too!
Looking for more easy vegan chickpea recipes? You might enjoy air fryer chickpeas, vegan chickpea noodle soup, chocolate-covered chickpeas, creamy chickpea and carrot curry, potato and chickpea tacos, easy quinoa chickpea patties, roasted red pepper hummus, and/or Mediterranean lentil chickpea salad.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Else Could I Add?
- Turmeric: Add ¼ tsp for extra savory, earthy depth.
- Spice: Cayenne pepper or chili powder, added to taste.
- Raisins: Regular or golden raisins add chewy sweetness.
- Fruit: Sweet and juicy chopped grapes/mango or crisp diced apple/pear contrasts the savory flavor of this curried chickpea salad recipe.
- Vegetables: Add crunch with shredded carrot, diced bell pepper, or steamed/ blanched broccoli.
- Avocado: Mash in for creaminess, healthy fats, and antioxidants. Refer to this guide to avocado to learn more.
- Pickles: Like sweet pickles, pickled jalapeños, or pickled red onion.
- Nuts/seeds: Add crunch with chopped cashews, almonds, or pepitas.
How to Make Creamy Curried Chickpea Salad
Step 1: First, drain, rinse, then mash the chickpeas with a fork/potato masher until lightly mashed. Then, finely dice the celery and red onion and add to the chickpeas. Also, mince the dill.
Step 2: In a blender (or tall glass/jug with an immersion blender), process the silken tofu, curry powder, lime juice, Dijon mustard, salt, black pepper, and olive oil until smooth (about 1 minute). Adjust the seasonings to taste.
To cook dried chickpeas: Soak ¾ cup (about 125g) dried chickpeas in cold water overnight. Drain, rinse, and simmer with new water until tender (about an hour).
Step 3: Mix the sauce into the chickpea mixture along with the minced dill. Transfer to the refrigerator to chill for at least 15 minutes. Serve and enjoy!
Add water to thin if desired.
Top Recipe Tips
- Don’t over-mash the chickpeas: I prefer them chunky for the best texture- not too mushy. You could even leave them whole.
- For milder onion flavor: Soak chopped onion in ice water for 10 minutes before adding it to the creamy chickpea salad.
- Chop the veggies finely: For a little of everything in each bite.
- Let it rest: Chill the curried chickpea salad for 15 minutes (1-2 hours is even better) before serving to allow the flavor to meld/marinate.
To Serve Vegan Curried ‘Chicken’ Salad
- Scooped up with celery, bell pepper, or cucumber
- With crackers, rice cakes, and/or chips (like air fryer tortilla chips)
- Over a bed of leafy greens
- Within these fresh southwestern lettuce wraps and other wraps/ over flatbread
- In a curried chickpea salad sandwich or pita (with lettuce and tomato)
- To stuff avocados
Storage Instructions
Store any leftover curry chickpea salad in an airtight container in the refrigerator for 4-5 days. It’ll taste even better on day two!
Curried Chickpea Salad
Ingredients
- 1 (15-ounce) can of chickpeas drained and rinsed
- 2 tablespoons of red onion roughly chopped
- 1 celery rib diced
- ⅓ cup of silken tofu
- 1 teaspoon of curry powder plus more to taste
- 1 teaspoon of lime juice
- ½ teaspoon Dijon mustard
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 3 tablespoons of olive oil
- 2 tablespoons of fresh dill minced
Instructions
- Add the chickpeas to a medium bowl and mash them with a potato masher or fork until they have a chunky texture. Avoid mashing them into a puree. Add the red onion and diced celery to the bowl, mix, and set aside.
- In a blender or with an immersion blender, blend the silken tofu, curry powder, lime juice, Dijon mustard, salt, black pepper, and olive oil until smooth, about 1 minute. Taste and adjust seasoning as needed.
- Pour the tofu mixture into the bowl with the mashed chickpeas. Add the minced dill and mix thoroughly until all ingredients are evenly incorporated.
- Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Serve and enjoy!
Notes
- Don’t over-mash the chickpeas: I prefer them chunky for the best texture- not too mushy. You could even leave them whole.
- For milder onion flavor: Soak chopped onion in ice water for 10 minutes before adding it to the creamy chickpea salad.
- Chop the veggies finely: For a little of everything in each bite.
- Let it rest: Chill the curried chickpea salad for 15 minutes (1-2 hours is even better) before serving to allow the flavor to meld/marinate.
