Curried Chickpea Salad (Print)
Tender chickpeas with crisp vegetables in creamy curry dressing
# What You’ll Need:
→ Salad Base
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 cup diced cucumber
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup diced red bell pepper
05 - 1/3 cup finely chopped red onion
06 - 1/4 cup chopped fresh cilantro
07 - 1/4 cup golden raisins
→ Curry Dressing
08 - 1/4 cup vegan mayonnaise
09 - 2 tablespoons plain unsweetened yogurt
10 - 2 teaspoons curry powder
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, cilantro, and golden raisins.
02 - In a separate small bowl, whisk together the mayonnaise, yogurt, curry powder, lemon juice, maple syrup, salt, and black pepper until smooth and creamy.
03 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
04 - Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
05 - Serve immediately, or chill in the refrigerator for at least 30 minutes to let the flavors meld. Garnish with extra cilantro if desired.
# Expert Tips:
01 -
- The creamy curry dressing hugs every ingredient like an old friend, turning simple pantry staples into something extraordinary
- You can make a huge batch on Sunday and eat from it all week with the flavors actually getting better each day
02 -
- The salad needs at least thirty minutes in the refrigerator to let the curry bloom and the raisins plump up slightly
- Do not skip the lemon juice, that acid cuts through the creamy dressing and makes the whole bowl feel brighter and more alive
03 -
- Toast your curry powder in a dry pan for thirty seconds before adding to the dressing, it wakes up the spices
- Letting the salad sit overnight transforms it from good to absolutely life changing