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–+ servings
Curry Chickpea Salad in a bowl.

Curry Chickpea Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 cans (2 cans) chickpeas 15-oz / 230 g each can - or 3 cups cooked chickpeas
  • ½ (½) red onion chopped
  • 1 rib (1 rib) celery chopped
  • 2 tablespoons (2 tablespoons) pickled cucumber chopped
  • 4 tablespoons (4 tablespoons) flat-leaf parsley or fresh cilantro, finely chopped
  • 2 tablespoons (2 tablespoons) raisins
  • 4 tablespoons (4 tablespoons) cashews chopped

For the Dressing

  • 1 ripe (1 ripe) mango sub 3 tablespoons mango chutney or apricot jam. If the mango is not sweet, add 1 tablespoon maple syrup.
  • ⅓ cup (80 grams) yogurt plain, Greek, or non-dairy
  • ⅓ cup (80 grams) tahini sub more yogurt
  • ¼ cup (60 grams) lemon juice
  • 1 tablespoon (1 tablespoon) mustard American or Dijon
  • 2 teaspoons (2 teaspoons) curry powder
  • 1 teaspoon (1 teaspoon) salt or more to taste

  • Blend the dressing: 1 ripe mango (the flesh, peeled), ⅓ cup yogurt, ⅓ cup tahini, ¼ cup lemon juice, 1 tablespoon mustard, 2 teaspoons curry powder, 1 teaspoon salt. Add water if too thick.
    Step 1 Making the curry dressing in a blender.
  • Mash chickpeas: Drain and rinse 2 cans chickpeas. Add to a bowl and mash with a fork or masher for a chunky texture.
    Step 2 Mashing the chickpeas with a fork.
  • Chop & mix: Add ½ red onion, 1 rib celery, 2 tablespoons pickled cucumber, 4 tablespoons flat-leaf parsley, 2 tablespoons raisins, 4 tablespoons cashews, and dressing. Mix well, adjust salt or lemon, and serve cold or at room temp.
    Step 3 Combining mashed chickpeas with the dressing and the ingredients.
  • Serve it stuffed into a sandwich or wrap, spooned over grain bowls or greens, piled onto toast or crackers, or as part of a mezze platter with hummus and veggies.
    Sandwich with curry chickpea salad.
SUBSTITUTIONS
  • Chickpeas: Canned or cooked.
  • Cashews: For crunch; swap with walnuts or almonds.
  • Red onion: Tangy bite; sub with shallots or green onion.
  • Celery: Fresh crunch; try radish or bell pepper instead.
  • Pickles: Use dill for tang; capers work too.
  • Parsley: Bright herb flavor; sub with cilantro.
  • Raisins: Sweet touch; use cranberries, cherries, or apricots.
  • Lemon juice: Fresh is best; or use lime or apple cider vinegar.
  • Curry powder: Warm spice; swap with turmeric + cayenne.
  • Tahini: Use runny, hulled tahini; or mayo for a creamy dressing.
  • Yogurt: Plain or non-dairy; sub with soy or coconut yogurt.
  • Mango: Adds sweetness; chutney or jam works in a pinch.
  • Mustard: Dijon or yellow both work great.
TIPS
  • Use ripe mango for the sweetest, creamiest dressing.
  • Mash chickpeas chunky, not smooth—for texture and heartiness.
  • Choose runny tahini for a silky, lump-free dressing. Avoid dark and thick tahini.
  • Taste and tweak: Add lemon, yogurt, or curry to balance flavors.
  • Chill before serving for 15–30 mins to boost flavor.
  • Customize it: Add bell pepper, carrots, tofu, or edamame.
  • Meal prep friendly: Keeps up to 3 days in the fridge.
  • High-fiber & heart-healthy—perfect for plant-based eating.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as the texture changes.
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