Curried Chickpea Salad (Printable Version)

Protein-packed chickpeas with crisp vegetables in creamy curry dressing. Ready in 15 minutes, perfect for meal prep.

# Ingredient List:

→ Salad Components

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

# Directions:

01 - In a large mixing bowl, add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, fresh cilantro, and golden raisins. Toss gently to distribute evenly.
02 - In a separate small bowl, whisk together the mayonnaise, yogurt, curry powder, lemon juice, maple syrup, sea salt, and black pepper until completely smooth and creamy.
03 - Pour the curry dressing over the salad mixture. Using a large spoon or spatula, fold gently to coat all ingredients evenly with the dressing.
04 - Sample the salad and adjust seasoning as needed with additional salt, black pepper, or lemon juice to balance flavors.
05 - For optimal flavor development, refrigerate for at least 30 minutes before serving. Garnish with additional fresh cilantro if desired. Serve chilled.

# Expert Tips:

01 -
  • The creamy curry dressing transforms simple canned chickpeas into something restaurant worthy
  • You can make it in fifteen minutes flat and it gets better after a day in the fridge
02 -
  • The salad tastes infinitely better after an hour in the refrigerator so make it ahead if possible
  • Drying your vegetables well after rinsing prevents the dressing from becoming waterlogged
03 -
  • Mash a small handful of chickpeas before mixing to create a creamier texture that helps the dressing cling better
  • Let the salad sit at room temperature for ten minutes before serving to wake up the spices

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