Chickpea Curry Salad

All Indian Flavors Main Coures Salads


Looking for a delicious no-fuss vegetaian recipe for lunch? 

Here is my simple yet oh-so delicious chickpea curry salad recipe.  I like to make a big batch of this so I can have a fuss-free lunch more than once during the week.

This salad is super versatile and like it served up a number of different ways.

  • Wrapped up in one of my Paleo Parathas
  • Dished on top of 1/2 a baked sweet potato
  • Added to a plate of mixed greens or stirred through with kale which holds up really well if you need a lunch to take with you to the office!

No matter how you decide to serve this up, I am sure you are gonna love the flavors in this dish.

Want a vegetarian version? No problem! (You know I got you, my veggie friends!) Sub the chicken for chickpeas for an equally delicious and plant-based salad!

You've got the warm spices of the curry powder, the crunch of the walnuts, a bit of tang from the mustard, creaminess from the mayo,  and sweetness from the raisins.

Not sure how else to use your curry powder?  Try my Curried Cauliflower Soup.

Yield/Servings: 2
Author: Riyana Rupani
Chickpea Curry Salad

Chickpea Curry Salad

A delicious simple vegetarian lunch recipe
Preparation time: 10 MinTotal time: 10 Min


  • 1 can chickpeas, drained and rinsed
  • 2 small or 1 large celery stalk, diced
  • ½ red onion, finely diced (can sub for chopped scallions)
  • ¼ cup, chopped fresh coriander
  • 3 Tbsp golden raisins (can sub cranberries, black raisins, chopped dates)
  • 2 tbsp, chopped walnuts
  • 1 tsp curry powder
  • pinch cayenne (optional)
  • 4 tbsp good-quality mayonnaise (for vegans, I recommend primal kitchen's vega mayo)
  • 2 tsp dijon mustard
  • salt & pepper to taste
  • Add in any other chopped veggies you like (i.e. bell pepper, cucumber, cherry tomato, carrots, etc.)


  1. Mix all the ingredients in a bowl. Done!
  2. Goes wonderfully over mixed greens, 1/2 a sweet potato, wrapped up in a paleo paratha or in a lettuce/cabbage cups
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