Curry Chickpea Salad Perfect as a salad, sandwich spread or side dish, vegetables and curries are loaded with flavor. You will love this curry chickpea salad recipe!
Like my chickpea tuna salad, curry chickpea salad has a unique flavor and unique ingredients. I love curry, so today, while making a charcuterie board for my daughter to take home, I made a curried chickpea salad recipe. So, if you are looking for a new way to eat chickpea salad, try this delicious curry version!
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Weekend cooking makes it easy to eat healthy throughout the week. For example, I quickly cook up a big pot of vegan soup or stew and prepare salads and other healthy meals for lunches throughout the week.
Although I used a small portion of the curried chickpea salad for the charcuterie board, I made enough to enjoy the rest of the salad for lunches throughout the week.
Ingredients for Curry Chickpea Salad Recipe
- Chickpeas: I used canned chickpeas. Store aquafaba in cans to use in other recipes.
- Celery: Celery adds a fresh crunch to salads.
- Carrots: Carrots add sweetness. I sliced them for texture, but they can also be finely chopped if you prefer.
- Red Onion: Red onions are sweet yet have a wonderful flavor.
- Coriander: Cilantro adds flavor to curry chickpea salad.
- Vegan Cashew Mayo: I make vegan cashew mayo, but any vegan mayo works well. See substitutions below for nut-free options.
- Curry Masala: Curry powder has a warm, earthy flavor.
- Dried cranberries (optional): Sweet dried cranberries in salads.
- Do the salt and pepper test: Add a little salt and pepper to add flavor to the salad.
Substitute chickpea salad ingredients for curry
- Try white beans instead of chickpeas.
- Fennel is often used as a substitute for celery, but remember, fennel has a slight licorice flavor.
- Choose any parsnips to shred to replace the carrots.
- If you don’t like cilantro, try parsley or basil instead.
- Instead of cashew mayo, substitute sunflower seeds, white beans, or silken tofu for the cashews in the mayo recipe.
- Substitute unsweetened, unflavored vegan yogurt for vegan mayo.
- Cumin and spices are a wonderful blend that gives the curry powder warmth and sweetness. It will have a more straightforward flavor profile than curry but is still a perfect alternative to chicken dishes, soups and sauces. Mix equal amount of both cumin and masala.
- You can substitute dried cranberries with dried currants, which are high in vitamin C and are readily available at most grocery stores. Or, try golden raisins or dried cherries.
Remember, curries and other spices grow optimally by sitting in the refrigerator. Also, you can always add more later; However, once mixed in, you can’t take it away, so add small amounts and adjust to personal preference.
Curry Chickpea Salad Recipe
First, I like to use my mini-Cuisinart food processor Mash the chickpeas roughly. Or, mash the chickpeas with a fork by hand.
Then, transfer the mashed chickpeas to a bowl and add the vegetables, vegan cashew mayo and spices.
After that, cover the curried chickpea salad and keep it in the refrigerator. Ingredients and spices develop over time while chilling in the fridge.
serving options
Once the salad has cooled, I enjoy eating this chickpea salad recipe in a variety of ways.
Serve on whole wheat pita with romaine lettuce and a side or fruit.
Or, add the Curried Chickpea Salad recipe to a charcuterie board.
No matter how you enjoy curried chickpea salad, you’ll love the taste!
So, if you’re a weekend cook like me, give it a try. It is quick and easy to prepare; You will love every bite. i promise Curried chickpea salad recipe keeps for 4-5 days covered in the fridge.
Recipe FAQs
Also, the high fiber and protein content in chickpeas helps in weight loss. Both ingredients slow down your digestion and increase your satiety levels. A weight loss study showed that those who regularly ate chickpeas were 53% more likely to have a low body mass index.
Daber can eat chickpeas directly! (Be sure to rinse them before draining to wash away excess sodium) Alternatively, you can roast them or turn them into many delicious dishes.
Chickpea comes from the Latin word cicer, which refers to the legume plant family, Fabaceae. It is also known by its popular Spanish-derived name, garbanzo bean.
advice
- Do not mash chickpeas into a paste; Instead, pulse in a food processor, leaving some pieces and chunks.
- Or, if you don’t have a food processor, use a fork to mash the chickpeas.
- If you have a nut allergy, replace the cashews in the vegan mayo with sunflower seeds, white beans, or silken tofu. Or, try unsweetened, unflavored vegan yogurt instead of vegan mayo.
- Add a small amount of curry powder and adjust to taste.
- The seasoning increases after the salad is kept in the refrigerator. It is best to refrigerate the salad an hour before serving.
- Curried chickpea salad stays fresh and refrigerated for up to 5 days.
If you are looking for a unique salad, try the curried chickpea salad. The taste is amazing!
Best Vegan Salad Recipes
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📖 Recipe
Vegan Curry Chickpea Sandwich Spread
Curried Chickpea Salad is loaded with veggies and curry flavor, perfect as a salad, sandwich spread or side dish.
instructions
Chickpea Salad
Rinse the chickpeas and place in a food processor with a large blade.
Pulse until partially mashed (some will still be half); You don’t want it impressive.
Add celery, onion, carrot, cilantro, curry powder, salt and pepper to taste, and dried cranberries (if using).
Add ¼ cup dressing (save extra mayo for other recipes later in the week). It lasts 7 days in the refrigerator.
bhajana
Serve on toasted bread, a pita or a wrap.
Serve with greens.
Serve with crackers.
Or eat from a bowl with a fork.
Comment
- Do not mash chickpeas into a paste; Instead, put the pulses, some pieces and chunks in a food processor.
- Or, if you don’t have a food processor, use a fork to mash the chickpeas.
- If you have a nut allergy, replace the cashews in the vegan mayo with sunflower seeds, white beans, or silken tofu. Or, try unsweetened, unflavored vegan yogurt instead of vegan mayo.
- Add a small amount of curry powder and adjust to taste.
- The spiciness increases after the salad is refrigerated. It is best to refrigerate the salad an hour before serving.
- Curried chickpea salad stays fresh and refrigerated for up to 5 days.
nutrition
Worship: 12gCalories: 165kcalSugars: 17gProtein: 5gFat: 1gPolyunsaturated Fats: 1gSodium: 141mgPotassium: 231mgFiber: 4gSugar: 5gVitamin A: 947IUVitamin C: 2mgCalcium: 31mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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