Like many people, I panic-bought a lot of pantry staples and household essentials back in March. Among my purchases: shelf-stable guacamole (haven’t worked up the nerve to try it yet), 48 rolls of “coreless”(i.e. no hole in the middle) toilet paper from an office supply website, and about a million bags of microwave popcorn and boxes of kid-friendly baking mixes. 

I also bought a lot of canned beans and legumes. We’ve slowing been slowly working our way through, mostly by turning them into salads for lunch. I try to be mindful about our cold cut consumption, and beans are such a great, satisfying and protein-packed alternative. 

This curried chickpea salad is one of my favorites. It’s adapted from a recipe in Oh She Glows Everyday by Angela Liddon, a really terrific vegan cookbook that I cook from often.

I made a few changes, like using regular light mayo (I don’t have vegan mayo on hand), increasing the curry powder a bit, and subbing fresh parsley for cilantro (again, using what I’ve got). 

I said it serves 2, but you can definitely stretch it to 3 to 4 servings, depending on how you’re serving it. 

Hope you enjoy! xo

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Curried Chickpea Salad

This perfectly spiced curried chickpea salad is delicious with crackers or stuffed in a pita. It keeps well in the fridge, so feel free to make it a few days ahead. 

Course Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 scallions, sliced
• 1/2-3/4 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 3 tablespoons regular or light mayonnaise, vegan mayonnaise, or Greek Yogurt
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon curry powder
• Juice of 1/2 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon aleppo pepper or red pepper flakes optional

Instructions

1. In a large bowl, mash chickpeas with potato masher or pastry blender (you can also pulse a few times in food processor).

2. Stir in the scallions, carrots, parsley, mayonnaise, garlic, ginger, tumeric, and curry. 

3. Stir in the lemon juice, salt, and red pepper (if using). Adjust to taste. 

Recipe Notes

Adapted from Oh She Glows Everyday by Angela Liddon.