Curried Chickpea Salad

SonjaSalads18 Comments


Curried Chickpea Salad

Looking for some new lunch ideas? We’ve been trying to think of some ways to mix up our lunch time to keep things interesting. Here’s a take on this chickpea salad, revamped for fall to incorporate apples. With a light, yogurt-based curry dressing, it’s a fresh alternative to a tuna or egg salad.

Try it for lunch in a sandwich or wrap, or as a snack spread on crackers. We originally devised the recipe to be a filling for cabbage wraps (using some beautiful cabbage from the market); however, they unfortunately had some logistical challenges. (Just how you get a leaf of raw cabbage to form an orderly roll, I’m not sure!). So, proceed at your own risk if you want to try that route.

Give it a try for a new way to look at lunch!

Curried Chickpea Salad
Makes 2 to 3 servings – double as necessary

Notes: All quantities are approximate – this recipe is very forgiving, so adjust to your own tastes! This tastes best when the dressing is freshly mixed in, so if you plan to bring it to work or prepare it without immediately serving, mix the dressing separately and add it before you serve. Same goes with the cashews – we generally keep out nuts and sprinkle them on before serving, since they get soggy in leftovers.

What You Need
1 can chickpeas (or about 1 1/2 to 2 cups cooked)
1 apple
4 green onions
1/4 cup raisins or other dried fruit
3 tablespoons Greek yogurt
1/2 tablespoon mustard
1 tablespoon lemon juice
1 teaspoon curry powder
1/4 teaspoon kosher salt
Pinch cayenne (optional)
Squeeze of honey (optional)
Handful cashews, crushed

What To Do

1 Prepare the fresh ingredients: Drain and rinse the chickpeas (if canned); place them in a bowl and mash them a bit with a potato masher or fork until they break down in consistency. Core and chop the apple. Thinly slice the green onions. (If you’re making the salad ahead to eat later, sprinkle on a little lemon juice and store in a container until ready to eat.)

2  Make the dressing: Combine 3 tablespoons Greek yogurt, 1/2 tablespoon mustard, 1 tablespoon lemon juice, 1 teaspoon curry powder, 1/4 teaspoon kosher salt, a pinch of cayenne (if you like the heat), and a squeeze of honey.  (If you’re making the salad to eat later, combine the dressing in a separate container and add when ready to serve.) Taste and adjust quantities as needed.

3  When ready to serve, mix the ingredients from Step 1 with those from Step 2; add 1/4 cup raisins. Just before serving, add crushed cashews if desired (they become soggy in leftovers, so we usually add only what we think we’ll eat).

Serve on crackers, or in a sandwich or wrap.

18 Comments on “Curried Chickpea Salad”

  1. Lauren @ Healthy Food For Living

    This salad looks light, flavorful, and delicious! I’m a big fan of curry, and I love the idea of using chickpeas in place of chicken or tuna. I rarely eat meat for lunch, so am always on the lookout for mid-day vegetarian meal ideas =).

  2. Sarah

    This looks SO yummy but I’m not a huge fan of curry. Do you think it’d be ok to just leave the curry out or is there another spice you would suggest using?

    1. Sonja

      Great question! I used to not be a fan of curry too, but I’ve been using it more in small quantities and am liking it more! If you’re not feeling adventurous, I’d probably leave it out of this recipe and up the mustard quantity a bit. In the “original” version, I used celery seeds, which I really like – you could try that! Let us know if you try it out — and you also could try the original version I linked to instead (it doesn’t include the apples and raisins, and is a little more savory). Good luck!

  3. Casey

    Wow I’m always looking for something new for lunch, this looks so yummmy!!! Sounds healthy too, score! THanks for the recipe :)

  4. J

    Chickpea plus apple… very interesting. I’m a big fan of the chickpea salad I picked from Orangette: just garbanzos, herbs, and chunked Parmagiano Regiano in a light, lemony dressing. This seems like a great change of pace from the familiar. It somewhat reminds me of a fresh rendtion of the canned curried chickpeas my roommate Francesca and I used to buy at Trader Joe’s (I mean that as a complement). It looks delicious.

  5. Sally

    This is such a good idea! I’ve had curried tofu, chicken, and tuna salad (not all at once, barf) but have never thought about using chickpeas. This will definitely be on my list of things to make :)

  6. Valeria

    Your blog is one of the nicest spots on the ‘healthy’ foodie world, and I just wanted to compliment you! And this dressing, and this salad, and raw brownies for dessert. Oh Lordie. This salad is literally all my favorite go-to foods (except broccoli, but that can be arranged!). I made it on Sunday, and I never thought I’d look forward to my 9-5 on Monday, just so I could eat this deliciousness for lunch. I stuffed some lightly toasted pitas with spinach, salad, cranberries, toasted cashews and dressing, and it was fabulous. Thanks!

  7. Åshild

    Looks good!

    I´ll give you my best tip when it comes to cabbage as wrap – savoy cabbage does the trick. If you remove a bit of the stem it doesn´t even taste so strong like cabbage has a way of doing. It also works nicely for taco instead of a tortilla. Even my brother found it ok and he is one big carnivore :)

    1. Sonja

      Thank you! The bowl is from Anthropologie :) (We bought it as a gift but ended up keeping it..oops!)

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