• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Vegan Oil-Free Recipes
menu icon
go to homepage
  • Vegan Oil-Free Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan Oil-Free Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizers

    Vegan Curry Chickpea Salad

    Published: Jul 2, 2020 . Modified: May 2, 2025 by Allie

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Jump to Recipe·Print Recipe

    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.

    Vegan curry chickpea salad in a bowl with red bell peppers and chopped cilantro.

    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.

    Jump to:
    • Recipe features
    • Ingredient notes and substitutions
    • Tips
    • How to make vegan chickpea curry salad
    • Storage
    • Servings suggestions
    • Related recipes
    • More oil-free dips
    • Recipe
    • Comments

    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.

    Ingredients for vegan curry chickpea salad in bowls.

    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.

    Mashed chickpeas in a bowl.

    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.

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

    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
    Vegan chickpea curry salad in a bowl with diced red bell peppers and chopped cilantro.

    Related recipes

    • Vegan chickpea salad on a sandwich with sliced tomatoes and lettuce.
      Vegan Chickpea Salad (No Mayo)
    • Hummus cucumber sandwich with tomato and red onion on a plate.
      Easy Hummus Cucumber Sandwich
    • Vegan avocado toast with sliced cucumbers.
      Vegan Avocado Toast (with 25 topping ideas)
    • curry chickpea wrap with carrots and spinach
      Curry Chickpea Salad Wraps

    More oil-free dips

    • Oil-free hummus on a plate with chickpeas.
      Homemade Oil-Free Hummus Recipe
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Vegan pico de gallo in a glass bowl with tortilla chips.
      Pico de Gallo (Vegan)
    • Paprika hummus spread out on a plate with diced roasted red peppers and cilantro on top.
      Smoked Paprika Hummus with Roasted Red Peppers

    I hope you enjoy the recipe!  If you did, feel free to rate it and leave a comment.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan curry chickpea salad in a bowl with diced red bell peppers and chopped cilantro.

    Vegan Curry Chickpea Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

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

    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

    Scale
    • 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

    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.

    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

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Vegan Appetizer Recipes

    • Baked buffalo tofu bites on a plate with celery sticks and a bowl of vegan ranch dressing.
      Buffalo Tofu Bites (Vegan and Oil-Free)
    • Baked tofu nuggets on a white plate.
      Baked Vegan Tofu Nuggets (Oil-Free)
    • Vegan avocado crema in a bowl with limes and an avocado to the side.
      Vegan Avocado Crema
    • Mango corn salsa in a bowl with chopped cilantro on top.
      Mango Corn Salsa

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Emily

      December 02, 2022 at 7:24 pm

      Quick and easy, thanks for the recipe!

      Reply
      • Allie

        December 03, 2022 at 6:13 pm

        I'm glad you liked the recipe!

        Reply
    2. 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

    Primary Sidebar

    picture of Allie

    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!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)
    picture of Allie

    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!

    More about me →

    Popular

    • Overnight oats with flaxseed in a jar with raisins.
      Basic Overnight Oats with Flaxseed
    • Oat milk hot chocolate with coconut whip in a white mug.
      Hot Chocolate with Oat Milk
    • Buffalo chickpea dip in glass dish with chopped parsley.
      Buffalo Chickpea Dip (Vegan)
    • Flax seed pudding with banana and strawberries in a jar with diced strawberries on top.
      Easy Flaxseed Pudding

    Recent

    • A bowl with stewed tomato chickpeas, couscous, and diced cucumbers.
      Spiced Chickpea Couscous Bowl
    • Balsamic pickled onions in a glass jar.
      Balsamic Pickled Onions
    • Orzo vegetable soup in a white bowl with chopped parsley and a spoon.
      Vegetable Orzo Soup
    • Vegan baked pumpkin oatmeal in a white baking dish with chopped walnuts on top.
      Pumpkin Baked Oatmeal (Dairy-Free and Oil-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Three Little Chickpeas

    Copyright © 2025 Three Little Chickpeas on the Foodie Pro Theme