This curried chickpea salad with Greek yogurt is a creamy, high-fiber, no-cook lunch you can make in minutes and use all week in sandwiches, wraps, or bowls.
For more easy salads, check out our our creamy chickpea avocado salad, chickpea salad sandwich, chickpea cucumber salad, and creamy apple chickpea salad.
What Makes This Chickpea Salad So Practical for Lunch
This curried chickpea salad with Greek yogurt is a fast, no-cook lunch you can make in 15 minutes and use all week. It’s creamy, balanced, and works in a sandwich, in a wrap, or straight from the bowl. 🥪
Louise and I make this when we want something reliable and filling without turning on the stove. It keeps well in the fridge and actually tastes better the next day.
It’s fiber-rich, protein-rich, and naturally low in saturated fat, thanks to the chickpeas and Greek yogurt. The curry, honey, and pickles give it structure and flavor without heavy ingredients. 🌿
If you need a practical lunch that supports a balanced diet and fits into a Mediterranean-style eating pattern, this one delivers. Simple ingredients. Clear flavors. Done. ✨
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chickpeas: the base of this healthy chickpea salad, creamy when mashed. Substitute white beans for a softer texture.
- Greek yogurt: makes it creamy but lighter than mayo. Use low fat Greek yogurt or Skyr for even more protein, or plain regular yogurt if needed.
- Mayonnaise: just 1 to 2 tablespoons add richness and helps bind. Substitute tahini or extra virgin olive oil for a lighter finish.
- Pickles: bring salt and acidity. Use chopped capers or relish if that’s what you have.
- Pickle juice or lemon juice: brightens the dressing. Apple cider vinegar works too.
- Mustard: Dijon adds depth, yellow mustard keeps it classic. Whole grain mustard also works.
- Honey: balances the curry. Maple syrup or a pinch of sugar can replace it.
- Curry powder: use a mild yellow blend for a classic curry chickpea salad flavor. Adjust to taste.
- Fresh herbs: parsley, chives, or dill add freshness. Use dried herbs if needed.
- Celery: adds crunch. Substitute chopped cucumber or bell pepper.
- Red onion: sharp contrast. Use green onions or soak in water to mellow.
- Raisins: small touch of sweetness. Try chopped dried apricots or leave out.
How to Make This Curried Chickpea Salad
1. Whisk the dressing
In a medium bowl, whisk together the Greek yogurt, pickle juice or lemon juice, mayonnaise, mustard, honey, curry powder, herbs, salt, and black pepper.
Whisk until smooth and creamy. Taste and adjust the salt if needed.
2. Mash the chickpeas
Drain and rinse the chickpeas well.
Add them to a large bowl and mash with a fork or potato masher until mostly broken down but still slightly chunky. The mixture should be soft and scoopable, not smooth.
3. Mix everything together
Add the chopped pickles, celery, red onion, and raisins to the mashed chickpeas.
Pour in the dressing.
Stir well until evenly coated and creamy. Taste and adjust with more salt, pepper, or a splash of pickle juice if needed.
4. Serve it your way
Use it for a make ahead lunch recipe and keep it in the fridge for easy meals.
Serve as a sandwich, spoon into a wrap, or build a simple plate for a tasty no cook lunch recipe with crackers, sliced vegetables, or a small salad.
Tips
- Mash for the Right Texture: Mash the chickpeas until mostly broken down but still slightly chunky. This helps the salad hold together without turning pasty.
- Dry the Chickpeas Well: After rinsing, pat them dry. Removing excess moisture keeps the salad thick and creamy, not watery.
- Balance the Flavor: Taste after mixing and adjust with a splash of pickle juice or a pinch of salt. The curry, honey, and acidity should feel balanced.
- Let It Rest Before Serving: If you have time, chill for 30 minutes. The flavors deepen and the texture firms up, making it even better for sandwiches.
Frequently Asked Questions
Store it in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly. If it feels too thick, add a small splash of lemon juice or water and mix.
Yes. This is a great option if you need high fiber lunch ideas for the week. The flavor improves after a few hours in the fridge, making it ideal for meal prep.
Yes. You can use all Greek yogurt for a lighter version, or substitute olive oil or tahini. It will still be creamy and balanced.
Yes. Cook them until very tender, cool completely, and use about 1 ½ cups cooked chickpeas in place of one can.
More Chickpea Recipes to Try
- Greek chickpea soup
- Easy falafel recipe
- Hummus with canned chickpeas
- Greek pasta salad
- Chickpea sweet potato patties
- Mediterranean bulgur salad
- Dense chickpea sweet potato salad
- Chickpea noodle soup
For even more chickpea recipes, check out our 40+ chickpea recipe roundup.
If you try this Curried Chickpea Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Curried Chickpea Salad with Greek Yogurt (Easy & Creamy)
Ingredients
- 1 can chickpeas drained and rinsed – 15 oz / 400 g
- ½ cup pickles finely chopped
- 1 rib celery
- 2 tablespoons red onion finely chopped
- 2 tablespoons raisins optional
- ½ cup Greek yogurt
- 2 tablespoons pickle juice or lemon juice
- 1 to 2 tablespoons mayonnaise sub olive oil or tahini
- 1 tablespoon mustard Dijon or yellow
- 1 tablespoon honey or maple syrup
- 2 teaspoons yellow curry powder
- 2 tablespoons fresh herbs such as chives, parsley, or dill, or 1 teaspoon dried
- ¼ teaspoon salt or to taste + black pepper
Instructions
- Make the dressing: In a medium bowl, add ½ cup Greek yogurt, 2 tablespoons pickle juice, 1 to 2 tablespoons mayonnaise or olive oil, 1 tablespoon mustard, 1 tablespoon honey, 2 teaspoons yellow curry powder, 2 tablespoons fresh herbs, ¼ teaspoon salt, and black pepper.Whisk until smooth and creamy. Taste and adjust salt if needed.
- Mash the chickpeas: Drain and rinse 1 can chickpeas well.Add them to a large bowl and mash with a fork or potato masher.Mash until mostly broken down but still slightly chunky. The mixture should be soft and scoopable, not smooth.
- Mix the salad: Add ½ cup pickles, 1 rib celery, 2 tablespoons red onion (all chopped), and 2 tablespoons raisins. Pour in the dressing. Stir well until creamy and evenly mixed. Taste and adjust seasoning.
- Serve: Enjoy right away, or store in the fridge for an easy make-ahead lunch. Spread on bread for a sandwich, scoop into a wrap, or serve with crackers, sliced veggies, or a small salad.
Notes
- Chickpeas → White beans (softer texture)
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plain regular yogurt
- Mayonnaise → Tahini or extra virgin olive oil
- Pickles → Chopped capers or relish
- Pickle juice or lemon juice → Apple cider vinegar
- Mustard → Yellow mustard or whole grain mustard (instead of Dijon)
- Honey → Maple syrup or a pinch of sugar
- Curry powder → Any mild yellow curry blend (adjust to taste)
- Fresh herbs (parsley, chives, dill) → Dried herbs
- Celery → Chopped cucumber or bell pepper
- Red onion → Green onions, or soak red onion in water to make it milder
- Raisins → Chopped dried apricots, or leave out
- Keep it chunky: Mash chickpeas mostly broken down, but not smooth.
- Dry = creamy: Pat chickpeas dry so the salad doesn’t turn watery.
- Taste & tweak: Adjust salt or pickle juice until the flavors feel balanced.
- Chill if you can: Rest 30 minutes for better flavor and texture.
- Store smart: Keep in an airtight container in the fridge for up to 4 days. Stir before serving.
Nutrition
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