10-Minute Curry Chickpea Salad

This quick recipe turns simple canned chickpeas into a bold and hearty meal.

First and foremost, the layers of flavor in this salad are glorious.

The earthy sweetness of carrots, crunchy celery and protein packed chickpeas with a combo of warming spices is delightful, yes, but it’s the addition of toasted cashews, fresh cilantro and zippy lemon that elevates this dish from “really good” to “holy smokes!”

You’ll make this easy chickpea recipe again & again.

Second, it only calls for a handful of basic ingredients (the one mildly obscure requirement is tahini, which I recommend picking up given its versatility and trendiness) and about 10 minutes of hands on prep.

Plus, the leftovers are always more scrumptious the next day, once all the flavors mesh together.

Curry Chickpea Salad 

You can eat this salad on its own or serve in a lettuce wrap (my personal favorite), but it’s also great added to grain bowls, or served alongside your favorite protein.

1 can chickpeas, rinsed and drained

1 stalk celery, diced

1/2 cup shredded carrot (from 1 medium carrot)

1/3 cup dried cranberries

1/4 cup cilantro

2 tablespoons finely diced red onion

1/4 cup roasted and salted cashews, roughly chopped

For the tahini curry dressing:

3 tablespoons tahini (you can always substitute almond butter)

1/2 lemon, juiced

1 teaspoon pure maple syrup

3/4 teaspoon curry powder

1/4 teaspoon turmeric

¼ teaspoon garlic powder

optional: 1/4 teaspoon cayenne for spicy curry flavor!

1/2 teaspoon salt, plus more to taste

Lots of freshly ground black pepper

1-3 tablespoons water to thin

Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, cranberries, cilantro and diced red onion. 

In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.

Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper. Enjoy!

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