What to eat with curried chickpeas?

Curried chickpeas are incredibly flexible. You can enjoy them in wraps, sandwiches, lettuce cups, or over grain bowls like quinoa or rice. They also pair beautifully with sides like naan bread, roasted vegetables, or refreshing salads such as this mango chickpea kachumber salad . Their bold flavor stands up well against both hearty and fresh pairings.

How to use chickpeas in salad?

Chickpeas are perfect in salads thanks to their hearty texture and mild flavor. For the best curried chickpea salad , we partially mash them to create a creamy yet chunky base that absorbs dressing well. You can also keep them whole for texture in green salads, or roast them for crunch. They pair well with leafy greens, citrus dressings, and strong herbs like parsley or cilantro.

How do I make curried chickpeas?

Making curried chickpeas can be as simple or complex as you like. For this salad, it involves mixing chickpeas with a creamy curry-spiced dressing and adding crunchy vegetables. For warm curry, sauté onions, garlic, and spices in a pan, add chickpeas and coconut milk, and simmer. Either way, the spices—especially curry powder, cumin, and turmeric—are what define the dish’s character.

Why is chickpea curry good for you?

Chickpea curry delivers both flavor and function. Chickpeas are packed with fiber and protein, supporting digestion and satiety. Curry spices like turmeric and cumin offer anti-inflammatory and antioxidant benefits. This combination creates a dish that fuels the body while satisfying cravings—making the best curried chickpea salad a health-conscious comfort food.

Best Curried Chickpea Salad – 1 Bold Recipe You’ll Love

Description

Best curried chickpea salad bursting with flavor—vegan, protein-rich, and ready in 15 minutes. Perfect for wraps, bowls, or healthy lunch prep.

Ingredients

For the Dressing: 1/4 cup plant-based mayonnaise alternative Juice of 1/2 small lemon 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper (optional) Pinch of black pepper 1 garlic clove, minced Salt, to taste Water, as needed for thinning For the Salad: 1 can (15 ounces) chickpeas, drained and rinsed (or 1 1/2 cups cooked) 1/2 cup finely diced celery 1/4 cup finely diced red onion 2 green onions, thinly sliced 2 tablespoons chopped fresh cilantro or parsley

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Instructions

Prepare the Dressing: In a medium bowl, combine the mayonnaise alternative, lemon juice, curry powder, cumin, turmeric, cayenne pepper (if using), and black pepper. Add the minced garlic and mix thoroughly. Add a small amount of water if needed to reach a creamy, pourable consistency. Season with salt to your liking. Optional Chickpea Prep: For a creamier texture, gently rub chickpeas between kitchen or paper towels to remove their skins. Mash Chickpeas: Using a fork, partially mash the chickpeas in a large bowl, leaving about a quarter of them whole for texture. Combine Ingredients: Add the mashed chickpeas, celery, red onion, green onions, and herbs to the bowl. Pour in your desired amount of dressing and stir until everything is evenly coated. Serve: Enjoy this salad as a sandwich filling, in lettuce wraps, stuffed into pita bread, or paired with whole grain crackers.

Prep Time: 15 minutes
Cook Time: 00 minutes
Category: Protein-Packed Salads
Method: No-cook
Cuisine: American