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Curried Chickpea Salad

Curried Chickpea Salad

  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Diet: Vegan


This Curried Chickpea Salad is positively exploding with flavor thanks to fresh veggies, curry and turmeric, and a creamy vegan base!


Units Scale
  • 1 (15-ounce) can garbanzo beans (no salt added), drained, rinsed and dried
  • 1/2 medium red onion, finely diced
  • 1 cup finely diced red bell pepper (or sub celery)
  • optional: 1 small green apple, cored and finely diced or 2 pitted finely diced Medjool dates (or sub 1/4 cup raisins)
  • 1 green onion (scallion), diced
  • 1/2 cup fresh cilantro leaves (large stems removed), diced
  • 3 tablespoons vegan sour cream (or vegan mayo)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon curry powder


  1. Add chickpeas to a medium mixing bowl.  Use a potato masher (or fork) to mash the chickpeas well until most of them are smashed.  
  2. Add the red onion, bell pepper, apple if using, green onion and cilantro.  
  3. Stir in the vegan sour cream (or vegan mayo), maple syrup, salt, turmeric, garlic and curry powder and mix until well combined.
  4. Taste and adjust seasonings to your liking.
  5. Enjoy immediately overtop salad greens, with crackers or in a sandwich or wrap.  Store leftovers in an airtight container for up to one week. 
  • Prep Time: 10
  • Category: Lunch

Keywords: curried chickpea salad sandwich