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This vegan curry chickpea salad is flavorful and easy to make. The recipe combines mashed chickpeas with crunchy red bell pepper, red onion, spices, and sriracha for a little heat.

Enjoy the recipe with crackers, in a wrap, or as a sandwich filling for a healthy plant-based lunch. The recipe is my vegan version of curry chicken salad using all plant-based ingredients. The creamy curry chickpea salad can be made in advance and works great for meal prep.
Chickpeas go well with loads of flavor profiles and are so versatile. Use them as a sandwich filling in my chickpea salad sandwich with no mayo, the base of baked buffalo chickpea dip, or in butternut squash chickpea curry.
For easy vegan meal ideas that require no cooking, try a hummus cucumber sandwich, vegan avocado toast ideas, avocado tomato toast, or vegan toast ideas.
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Recipe features
- Takes less than 10 minutes to make!
- No cooking!
- Perfect for meal prep!
- Great for packed lunches!
- Enjoy as a dip, as a sandwich filling, or in a wrap!
- The recipe uses simple ingredients with curry flavors!
Ingredient notes and substitutions
The chickpea curry salad uses simple ingredients, but please see the recipe card below for the full list and exact ingredients.
Chickpeas - Cooked chickpeas (garbanzo beans) are the salad's base and hold flavors well. Instead of canned, 1 ½ cups of cooked chickpeas can be used. For more chickpea-inspired dips, try smoked paprika hummus.
Vegan mayo, sour cream, or yogurt - Vegan mayonnaise, sour cream, or yogurt work well and make the chickpea salad creamy. I haven’t tested it, but oil-free hummus might also work in this recipe.
Red bell pepper - Red bell peppers are a delicious addition and add a nice crunch to the salad. They can be substituted with diced or shredded carrots.
Diced red onion - Finely dice the onion to not have large chunks. They add a nice flavor and crunchy texture, but can be left out if needed, or use green onions instead.
Curry powder and garlic powder - Add these spices for flavor. If your curry powder has some heat, add the sriracha to taste.
Dijon mustard - Adds flavor and a little tanginess. I wouldn’t substitute it with regular yellow mustard.
Maple syrup - The recipe calls for a touch of maple syrup for a little sweetness. Instead of maple syrup, try adding a few raisins for sweetness.
Sriracha - This is a spicy, sweet, and sour condiment with garlic undertones. There’s not an excellent substitution for it, but in a pinch, you can try cayenne pepper, red pepper flakes, or even sambal oelek (chili paste). Start with less, then add more if needed. Adding more is easier than trying to fix it if you put in too much. This can be skipped if you don't want to add any heat to the chickpea dip.
Tips
- Everyone has a different cap on spiciness. Start with ½ teaspoon of sriracha, then step up to 1 teaspoon if it’s not enough. If that’s still not enough kick for you, add more.
- Dice the red bell pepper and red onion finely, so you don’t have large chunks.
- Use a fork or a potato masher to mash the chickpeas. A food processor also works, but blending too much will create a very smooth texture, not a chunky chickpea dip.
How to make vegan chickpea curry salad
Start by draining and rinsing the canned chickpeas. Then add them to a medium bowl and mash them with the back of a fork or a potato masher. Mash all of them or leave some whole to suit your texture preference.
Finely chop your red bell pepper and red onion, then add them to the chickpeas. Next, add the rest of the ingredients to the bowl and stir to combine. If you like it spicy, add a teaspoon of sriracha for a little kick. Season to taste with a little more salt if it’s needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. It can be made in advance, which makes the recipe great for meal prep.
Servings suggestions
There are so many different ways to serve vegan curried chickpea salad, but here are a few suggestions.
- Serve it with crackers
- Use it as a dip for fresh veggies
- Make it into a sandwich
- On a vegan croissant
- Make it into a curry chickpea salad wrap with shredded carrots and lettuce
- Stuffed into pita bread
- Lettuce cups
- On top of a bed of greens for a salad
I hope you enjoy the recipe! If you did, feel free to rate it and leave a comment.
PrintRecipe
Vegan Curry Chickpea Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan curry chickpea salad is flavorful and easy to make. The recipe combines mashed chickpeas with crunchy red bell pepper, red onion, spices, and sriracha for a little heat.
Ingredients
- 1 can (15.5 oz/439 g) of chickpeas, drained and rinsed
- ¼ cup vegan mayo, vegan sour cream, or dairy-free yogurt
- ½ cup diced red bell pepper
- ¼ cup finely diced red onion
- ½ tablespoon curry powder
- 1 teaspoon dijon mustard
- ½ teaspoon maple syrup
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- ½-1 teaspoon sriracha, or to taste
Instructions
- Add the chickpeas to a bowl and mash with the back of a fork.
- Then add the rest of the ingredients and stir to combine.
- Start with ½ teaspoon of sriracha, then add more if needed.
- Serve with crackers or in a wrap.
Notes
If your curry powder has some heat to it, add the sriracha to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: dip, main course
- Method: Mash, mix
- Cuisine: American, Indian
Emily
Quick and easy, thanks for the recipe!
Allie
I'm glad you liked the recipe!
Matt
Super delicious! I enjoy as a snack, thanks for the recipe!
Allie
I'm glad you enjoyed the recipe and thanks for leaving a comment!