This curried chickpea salad is so delicious! It’s made with chickpeas, onions, radishes, celery, almonds, lemon juice, and a delicious blend of seasoning. This tangy salad travels well, so wrap it up in a jar or bring bread and munch on it anywhere you go. It makes a great work lunch or quick dinner on busy nights. You have to try making this curried chickpea salad!

Tangy Curried Chickpea Salad [Vegan]

Serves

2-3

Ingredients

  • 1 15 ounce can chickpeas, drained
  • 3/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup onions, diced
  • 1/2 cup almonds, chopped
  • 1/4 cup celery, diced
  • 1/4 cup radishes, diced
  • 1 teaspoon curry
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of smoked paprika

Preparation

  1. Drain and rinse your chickpeas and pour them into a medium-sized mixing bowl. Use a fork to mash the chickpeas until about half are completely smooshed, the other half can be mashed or chunky to your liking.
  2. I prefer to leave about half of the chickpeas unmashed- it adds more texture and holds together better on a sandwich.
  3. A quick note on the ‘chunks’ in the salad: its nice when all of your veggies are diced to about the same size. It makes the texture more pleasant!
  4. Add vegenaise, lemon juice, onions, almonds, celery, radishes, and all spices. Stir until combined. Serve immediately or save in the refrigerator for up to a week.

Nutritional Information

Total Calories: 1629 | Total Carbs: 60 g | Total Fat: 144 g | Total Protein: 19 g | Total Sodium: 2112 g | Total Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Amber St. Peter

See My Recipes

I'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!

Comments

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  1. I wanted to try the chick pea sandwich but I couldn\’t find the print this button. I didn\’t feel like copying it down on a 3X5 card. What is everybody else doing? Memorizing it? It looks very good.

    1. Hi Julia… I always put my computer on the counter in the kitchen and read off the screen as I prepare meals. If they\’re keepers, I add them to my bookmarked recipes so I can easily find them again. I\’ve saved a few trees by doing it this way!

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