Vegan Curry Chickpea Salad

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.

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.

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.

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