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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.