Romy London

Try This Protein-Packed Curried Chickpea Salad

This curried chickpea salad recipe is about to become your go-to lunch. With no cooking required and just a handful of simple ingredients, it’s easy to put together and tastes incredible.  

Whether you’re packing a picnic, heading to a barbecue, or just looking for something that can sit happily in the fridge and be scooped up as needed, it works just as well piled into sandwiches or wraps as it does served alongside crisp salad leaves.

Health Benefits of Chickpeas 

Chickpeas are an excellent staple to keep in your kitchen cupboard. They’re naturally rich in plant protein, which helps support muscle maintenance and keeps you feeling full for longer, and they’re high in fibre, which contributes to healthy digestion. 

They also provide a range of essential nutrients, including iron, folate, and complex carbohydrates, offering steady energy rather than quick spikes and crashes. Because they absorb flavours so well, chickpeas are particularly suited to dishes like this one, where a well-seasoned dressing can transform them. 

Why We Love This Recipe 

This recipe takes just five minutes to prepare, but offers a high reward. Everything is chopped, stirred, and ready to eat in minutes, and the final result is a creamy, crunchy, sweet, and gently spiced combination of textures.  

It’s also highly adaptable. You can adjust the spice level, swap in whatever vegetables you have to hand, or scale it up for a group.  

Curried Chickpea Salad

Recipe by Romy London

Course: LunchCuisine: IndianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Cooking time

0

minutes

Calories

kcal

Ingredients

• 100 g dried chickpeas, cooked – or 1 tin of chickpeas, drained

• 1 small red onion, finely diced

• 1 stalk celery, finely diced

• 1 sweet red pepper, finely diced

• 100 g vegan yogurt

• 2 tbsp vegan mayo

• 1 tbsp lemon juice

• 2 tbsp maple syrup

• 1 tsp Dijon mustard

• 1 tbsp +1 tsp curry powder

• A handful of fresh coriander, chopped

• Salt and pepper, to taste

Directions

• In a large bowl, combine the cooked chickpeas, red onion, celery, and red pepper.
• In a separate bowl, whisk together the vegan yoghurt, mayo, lemon juice, maple syrup, and Dijon mustard. Stir in the curry powder, then season with salt and pepper to taste.
• Pour the curry dressing into the large bowl and mix until everything is evenly coated.
• Stir through the chopped coriander and serve.

Notes

• Brilliant in sandwiches or wraps, piled onto a jacket potato, or served with crackers and crunchy salad greens.
• Keeps well in the fridge in an airtight container for up to 3 days. Give it a quick stir before serving.

This recipe was republished with permission from Romy London.