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Curried Chickpea Salad

Nothing beats this Curried Chickpea Salad, complete with curry-seasoned chickpeas, a myriad of veggies, and the best dressing. This salad can be ready in 15 minutes or less and is delicious on its own and divine in some pita with lettuce.
Course Dinner, lunch, Main Course, Sandwich
Cuisine Healthy, Vegetarian
Keyword Curried Chickpea Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 160kcal
Author Chelsea Lords
Cost $6.12


  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/4 cup celery
  • 1/4 cup red onion
  • 1/4 cup parsley (or cilantro)
  • 1-1/2 teaspoons yellow curry powder (Note 1)
  • 1/4 cup mayonnaise full-fat, good quality (Note 2)
  • 1 teaspoon each: honey and lemon juice
  • 1/2 teaspoon Dijon mustard
  • Fine sea salt & pepper
  • For serving: warmed or toasted pita/naan, lettuce, avocado (optional)


  • PREP: Drain and rinse a can of chickpeas. Thoroughly dry; I do this by adding them to a salad spinner -- quick and easy! Give celery a quick chop (just into 1 or 2-inch pieces). Give red onion a quick chop (just into 1-inch pieces) for measuring.
  • PULSE: Add celery, red onion, and parsley or cilantro to a food processor. Pulse to break down into small pieces, scraping the sides of the food processor as needed. Add drained chickpeas and pulse a few times to break down. Add remaining ingredients, seasoning to taste with salt and pepper (we add 1/8 tsp salt & 1/4 tsp pepper -- See Note 3). Pulse a few more times to combine until you've got a chunky yet integrated mixture. (We still want some coarse texture and for the chickpeas to be pretty chunky.) Taste and adjust with an extra sprinkle of salt or squeeze of lemon until the flavors sing.
  • ASSEMBLE: Warm or char (over a gas stovetop) naan or pita. Spread mayo over the naan or pita then layer your sandwich faves -- we like lettuce and a ripe avocado sprinkled with some salt and pepper. You can also use up leftover red onion by thinly slicing and adding here. Divide chickpea mixture evenly between naan/pitas. Enjoy immediately!



Note 1: Mayo: Use good, creamy, full-fat mayonnaise. We recommend Hellman’s/Best Foods®.
Note 2: Yellow curry powder: There is a lot of variation here (spice-wise and flavor-wise) depending on the brand. Use a curry powder you know you enjoy with a heat level you like (we use McCormick®).
Note 3: Salt: Canned chickpeas contain different amounts of salt, so you may want less or more than what I’ve indicated in the recipe card. Start with a little, give it a taste, and add more as needed.
Nutrition Information will vary, depending on how the salad is served. Nutrition facts are for the salad mixture only and do not include pita/naan/bread or additional veggies.


Serving: 1serving | Calories: 160kcal | Carbohydrates: 16.8g | Protein: 5.9g | Fat: 8.1g | Cholesterol: 4.8mg | Sodium: 451.4mg | Fiber: 5.6g | Sugar: 0.6g