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    Home » Recipes » Snacks and Appetizers

    Curry Chickpea Salad

    Published: Jul 2, 2020 . Modified: May 18, 2022 by Allie

    Jump to Recipe·Print Recipe
    curry chickpea salad in a bowl with carrots, celery, and crackers

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    This vegan curry chickpea salad is flavorful and easy to make.  It’s creamy, crunchy, a little sweet, and a little spicy.   It can be used to top crackers for snack time or make into a curry chickpea salad sandwich for a filling lunch. 

    Curry chickpea salad in a bowl with carrots, celery, and crackers.

    The recipe is my vegan version of curry chicken salad and it can be made in advance.  So, it works great for meal prepping.  Another cold creamy salad for meal prep or a filling lunch is my vegan chickpea salad with no mayo.

    Use either vegan mayo or vegan sour cream to make it creamy.  Then add curry powder and garlic powder for lots of flavor.  The diced red bell peppers and finely diced red onions are delicious additions and add some crunch to the salad.

    The recipe calls for a touch of maple syrup for a little sweetness to complement those sweet red bell peppers.  Then fresh lemon juice for a little tang and sriracha to kick up the heat level.  I prefer a little more heat with my curry powder.

    Finely diced red onion, chickpeas, diced red pepper, spices, and vegan sour cream in seperate bowls.

    How to Make Vegan Curried Chickpea Salad

    Start by draining and rinsing the canned chickpeas.  Then add them to a bowl and mash them with the back of a fork.  Mash all of them or leave some whole to suit your texture preference.

    Mashed chickpeas in a bowl.

    Chop your red bell pepper and red onion, then add them to the chickpeas. Then 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.  Taste to season with a little more salt if it’s needed.

    Mashed chickpeas in a bowl with curry powder, red bell peppers, and red onion.

    Tips

    • Everyone has a different cap on spiciness, so if you don’t like it hot, 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.
    • Vegan mayo or sour cream works well.  I haven’t tested it but plain unsweetened yogurt or hummus will probably work well too.  If the yogurt is super tangy, you can try leaving out the lemon juice.
    • Sriracha is a hot, sweet, sour, and salty condiment with garlic undertones.  There’s not a great substitution for it, but in a pinch, you can try cayenne pepper, red chili flakes, Frank’s Red Hot, or even sambal oelek (chili paste).  Start with less then add more if needed.  It’s easier to add more than to try to fix putting in too much.
    • If your curry powder has some heat to it, add the sriracha to taste.

    Variations

    • The red bell pepper can be substituted with diced or shredded carrots.  
    • The red onion can be substituted with green onion.
    • Adding chopped fresh cilantro would also probably be a nice addition.
    • Try a few raisins for sweetness instead of maple syrup.
    Vegan curry chickpea salad with carrots, celery, and crackers in a bowl.

    Storage

    Store in an air-tight container in the refrigerator for up to 5 days.  

    Serving Suggestions

    • Serve it with crackers 
    • Use it as a dip for your favorite veggies
    • Make it into a sandwich
    • On a croissant
    • Make it into a wrap with match stick carrots and lettuce
    • Stuffed in a pita
    • Lettuce cups
    • On top of your favorite greens for a salad

    More Quick Vegan Lunch Ideas

    • Chickpea Salad Sandwich (No Mayo)
    • Easy Veggie Sandwich
    • Avocado Toast
    • Curry Chickpea Salad Wrap

    More Oil-Free Dips

    • Oil-Free Hummus
    • Vegan Guacamole
    • Pico de Gallo
    • Vegan Nacho Cheese

    As always I hope you enjoy this curried chickpea salad recipe!

    Print
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    curry chickpea salad with carrots, celery, and crackers

    Curry Chickpea Salad


    ★★★★★

    5 from 1 reviews

    • Author: Allie
    • Total Time: 15 mins
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan curry chickpea salad is flavorful and easy to make.  It’s creamy, crunchy, a little sweet, and a little spicy. 

     


    Ingredients

    Scale
    • 1 can (15 ounces) of chickpeas, drained and rinsed
    • ¼ cup vegan mayo or vegan sour cream
    • ½ cup diced red bell pepper
    • ¼ cup finely diced red onion
    • ½ tablespoon curry powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt, or to taste
    • 1 tablespoon lemon juice
    • ½ teaspoon maple syrup
    • ½-1 teaspoon sriracha

    Instructions

    1. Add the chickpeas to a bowl and mash with the back of a fork.
    2. Then add the rest of the ingredients and stir to combine.
    3. Start with ½ teaspoon of sriracha, then add more if needed.
    4. Serve with crackers or in a wrap.

    Equipment

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    Notes

    If your curry powder has some heat to it, add the sriracha to taste.

    • Prep Time: 15 mins
    • Category: dip, main course
    • Method: Mash, mix
    • Cuisine: American, Indian

    Keywords: curry chickpea salad, chickpea curried salad

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    Reader Interactions

    Comments

    1. Matt

      May 16, 2022 at 4:16 pm

      Super delicious! I enjoy as a snack, thanks for the recipe!

      ★★★★★

      Reply
      • Allie

        May 16, 2022 at 4:17 pm

        I'm glad you enjoyed the recipe and thanks for leaving a comment!

        Reply

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    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

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