Description
A quick and flavorful curried chickpea salad that combines creamy vegan mayonnaise with aromatic spices and fresh vegetables. Perfect for sandwiches, wraps, or as a healthy snack with crackers, this easy no-cook recipe delivers delicious taste and satisfying texture in just 15 minutes.
Ingredients
Dressing
- 1/4 cup vegan mayonnaise (store-bought or homemade)
- 1/2 small lemon (juice)
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of black pepper
- 1 clove garlic
- Salt (to taste)
Salad
- 1 15-ounce can chickpeas (1 1/2 cups cooked), drained and rinsed
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 green onions (thinly sliced)
- 2 tablespoons chopped fresh cilantro (or parsley)
Instructions
- Make the dressing: In a medium bowl, combine the vegan mayonnaise, lemon juice, curry powder, ground cumin, turmeric, cayenne pepper if using, and black pepper. Press or grate the garlic directly into the bowl. Whisk or stir well to incorporate all ingredients. Add a little water if needed to achieve desired dressing consistency. Taste and season with salt accordingly.
- Optional chickpea skin removal: To improve texture, gently rub the drained chickpeas between layers of kitchen or paper towel to remove their skins, making them easier to mash.
- Mash the chickpeas: Using a fork, partially mash the chickpeas, leaving about a quarter whole to retain texture and bite. Aim for roughly 75% mashed chickpeas.
- Combine salad ingredients: Transfer the mashed chickpeas to a large mixing bowl. Add the finely diced celery, red onion, sliced green onions, and chopped fresh cilantro or parsley. Pour in the prepared dressing and mix everything thoroughly until evenly coated.
- Serve: Enjoy the curried chickpea salad as a filling for sandwiches, lettuce wraps, or stuffed pita pockets. It also pairs well with whole grain crackers for a nutritious snack.
Notes
- For a spicier kick, increase the cayenne pepper amount or add a dash of hot sauce.
- Use fresh lemon juice for the best flavor in the dressing.
- Removing chickpea skins is optional but improves the creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be made gluten-free and vegan by using appropriate mayonnaise and serving options.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Indian-inspired
