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–+ servings
Bowl of curried chickpea salad with spoon.

Curried Chickpea Salad with Greek Yogurt (Easy & Creamy)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can chickpeas drained and rinsed - 15 oz / 400 g
  • ½ cup (70 g) pickles finely chopped
  • 1 rib celery
  • 2 tablespoons red onion finely chopped
  • 2 tablespoons (30 g) raisins optional
  • ½ cup (125 g) 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

  • 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.
    Step 1 Greek yogurt dressing with curry and mustard being whisked until smooth.
  • 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.
    Step 2 Chickpeas mashed with fork in large mixing bowl.
  • 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.
    Step 3 Chopped pickles, celery, and onion added to mashed chickpeas with dressing.
  • 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.
    Step 4 Creamy chickpea salad mixture stirred until evenly combined.
Substitutions
  • 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
 
Tips
  • 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.
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