Curried Chickpea Salad (Print Version)

Tender chickpeas with crisp veggies in creamy curry dressing. Perfect for lunch or meal prep.

# What You Need:

→ Salad Base

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

→ Creamy Curry Dressing

08 - 1/4 cup mayonnaise
09 - 2 tablespoons plain yogurt
10 - 2 teaspoons curry powder
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Combine chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, cilantro, and golden raisins in a large mixing bowl.
02 - Whisk together mayonnaise, yogurt, curry powder, lemon juice, maple syrup, salt, and black pepper in a small bowl until smooth and creamy.
03 - Pour dressing over salad ingredients and toss gently to coat everything evenly.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
05 - Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cilantro if desired.

# Expert Tips:

01 -
  • The creamy curry dressing transforms ordinary chickpeas into something crave-worthy and luxurious
  • You can assemble it in under 15 minutes with ingredients you probably already have
02 -
  • The salad needs time to marinate, so dont judge the flavors until after its chilled for at least 30 minutes
  • Overmixing will mash your chickpeas, so use a gentle hand when tossing everything together
03 -
  • Rinse your chickpeas thoroughly and pat them dry so the dressing clings instead of sliding off
  • Taste your curry powder first, some brands are much milder or more bitter than others

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