Curry Chickpea Salad

A chickpea salad with a twist

This curry chickpea salad is a bold, creamy, and satisfying dish we keep coming back to—easy to make, rich in flavor, and perfect for meal prep or a quick lunch. But what sets it apart from other salad recipes is its ultra-creamy curry dressing.

Louise and I developed this dressing after tasting Amba, a tangy mango pickle sauce, at Bala Bait, a Lebanese and Israeli-run eatery in Berlin. Amba is often paired with chickpea-based dishes like hummus, falafel, and sabich—so naturally, we had to try it in a chickpea salad. It was a perfect match.

The result is a velvety, sweet, tangy, and spiced dressing that wraps every bite of chickpea, celery, and raisin in a layer of flavor that’s comforting yet exciting. If you’re new to a chickpea salad with curry dressing, this is a great place to start.

No tahini? You can swap in our vegan mayo (or regular mayo) and get a similar creamy texture—like the dressings we use in our broccoli salad, dill potato salad, or macaroni salad. Either way, this dressing is the heart of the recipe, and you might find yourself making extra just to keep in the fridge.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Main Salad Ingredients

Cashews: add nutty flavor and crunch; substitute walnuts or almonds.
Chickpeas: use canned or soaked & cooked dry chickpeas (aka garbanzo beans); base for any cold chickpea salad recipe.
Red onion: adds mild tangy flavor; substitute shallots or green onion.
Celery: adds crunch and freshness; substitute radishes or finely diced bell pepper.
Pickles: use dill pickles for acidity and tanginess; substitute capers or other pickles.
Parsley: use fresh flat-leaf parsley for herbiness; substitute fresh cilantro (coriander).
Raisins: use regular or golden raisins for natural sweetness; substitute dried cranberries, dried cherries, or dried diced apricots.

Dressing Ingredients

Lemon juice: use fresh lemon juice for acidity; substitute fresh lime juice or apple cider vinegar.
Curry powder: adds mild spice and warmth; substitute turmeric powder + a touch of cayenne for a more anti-inflammatory salad recipe.
Tahini: creamy sesame paste; use light, runny tahini made with 100% hulled sesame seeds; substitute vegan mayo or regular mayo for a dairy-free curry salad option.
Yogurt: any plain yogurt (Greek, regular, or unsweetened non-dairy); favorite: fat-free Greek yogurt; substitute with soy or coconut yogurt to keep it dairy-free.
Mango: ripe mango adds natural sweetness and fruitiness; substitute mango chutney or apricot jam (dressing will be sweeter).
Mustard: use American or Dijon mustard.

How to make curry chickpea salad

1. Make the Curry Dressing

In a blender, add the peeled ripe mango, tahini, yogurt, mustard, lemon juice, curry powder, and a pinch of salt. Blend until smooth. It should be creamy, slightly sweet, tangy, and full of flavor.

If the dressing is too thick, add cold water a little at a time (between 2 to 6 tablespoons). The exact amount depends on how juicy your mango is and the type of yogurt you use.

Step 1 Making the curry dressing in a blender.

2. Mash the Chickpeas

Drain and rinse the chickpeas, then add them to a large bowl or wide dish.
Mash them with a potato masher or a fork until they look chunky and broken down, but not completely smooth.

Step 2 Mashing the chickpeas with a fork.

3. Mix everything

Finely chop the red onion, celery, pickles, and parsley (or use cilantro if you like) and add them to the mashed chickpes. Add raisins, chopped cashews, and the curry dressing.

Toss everything together until all the ingredients are well coated. Taste and adjust for salt or extra lemon if needed.

You can serve this salad cold or at room temperature. It’s perfect as a vegan salad for potluck events or as a meal prep chickpea salad you can enjoy throughout the week.

Step 3 Combining mashed chickpeas with the dressing and the ingredients.

Tips

Use ripe mango for the dressing: The riper the mango, the sweeter and creamier your dressing will be. If mangoes aren’t in season, mango chutney or apricot jam work well too.
Mash the chickpeas just right: You want a chunky texture, not a puree. This gives the salad body and makes it more satisfying—perfect for a hearty gluten-free chickpea salad.
Use runny tahini: Thick tahini can make the dressing clump. Look for tahini that’s smooth and pourable, made from hulled sesame seeds.
Balance the dressing: Taste before serving. Add more lemon juice for tang, yogurt for creaminess, or curry powder for warmth. A good plant-based curry recipe is all about flavor balance.
Let it sit before serving: The flavors meld beautifully if you let the salad chill for 15–30 minutes before eating.
Customize to your needs: Want more crunch? Add bell pepper or shredded carrots. Need more protein? Add edamame or roasted tofu cubes.
Great for make-ahead meals: This salad keeps well for up to 3 days in the fridge, making it ideal for quick lunches or meal prep.
Heart-healthy and high in fiber: Chickpeas, nuts, and veggies make this a nutrient-dense chickpea salad for heart health—delicious and good for you!

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes! Soak dried chickpeas overnight, then boil them until tender (about 1 to 1½ hours). Here’s our guide on how to cook chickpeas. Drain, cool, and they’re ready to use. This adds more texture and flavor to your chickpea salad with curry dressing.

What if I don’t have a blender for the dressing?

You can mash the mango with a fork (if very ripe) and whisk all the dressing ingredients by hand. It won’t be as smooth, but it still tastes great!

Is this recipe good for meal prep?

Absolutely. This salad holds up well in the fridge for up to 3 days. It’s one of our favorite high protein vegan lunch ideas to prep ahead for busy weeks.

Can I make it without nuts or tahini?

Yes. For a nut-free version, skip the cashews or replace them with sunflower seeds. Instead of tahini, you can use unsweetened non-dairy yogurt or vegan mayo.

Can I make it oil-free?

Yes! This recipe is naturally oil-free if you use tahini and yogurt without added oils.

More chickpea salads

If you tried this Curry Chickpea Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as the texture changes.

A chickpea salad with a twist