Curried Chickpea Salad

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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!

Prep Time10

Refrigerate15

Total Time25

Course: Lunch, Salad

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 283kcal

Author: Toni Okamoto

Equipment

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.

Nutrition