Spice up your lunch with this delicious Curried Chickpea Salad. With creamy greek yogurt, curry powder, dates and cashews, it’s the perfect combination of flavours and textures! All you need is 15 minutes to make it!
If you’re stuck on what to eat for lunch, this Curried Chickpea Salad is a must try!
It’s super quick to put together, but still packs a serious flavour and nutrition punch. The combination of curry spice with the tang from the yogurt and fresh lime, along with the sweetness from the dates, makes this salad something you’ll actually look forward to.
I love pairing this creamy salad with lettuce wraps or having it along with some crackers for a quick snack, but there’s plenty of delicious ways to eat (see below for more suggestions!).
Ingredients & substitutions
- Chickpeas: using canned chickpeas makes throwing together this salad a breeze, however you can definitely cook yours from scratch if you’d prefer. If you want a creamier, smoother consistency, you can remove the skins from the chickpeas, however I don’t really find it necessary!
- Greek yogurt: greek yogurt gives this salad its creamy texture and a nice boost of protein. If you are dairy-free, use a non-dairy yogurt like coconut.
- Celery: celery adds a nice crunch to the dish. Red bell pepper would make a great substitution.
- Green onion: red onion can also be used.
- Cilantro: feel free to leave this out if you’re not a fan. Parsley would also work.
- Cashews: adds more texture to the salad. Don’t have cashews? Try sliced almonds instead!
- Medjool dates: for a touch of sweetness. For a different option, try raisins.
- Curry powder: curry powders will differ in flavour and heat depending on the brand used, so feel free to adjust the amount to your liking.
- Lime juice: adds some acidity and brightness to the salad. Feel free to use fresh lemon juice instead!
- Garlic powder
- Sea salt and black pepper
How to serve curried chickpea salad
- Add it to a bed of fresh greens
- Serve in lettuce wraps
- Serve on top of toasted sourdough or between bread. A little avocado would be great here too!
- Cut open an avocado, sprinkle with sea salt and top with the salad
- Enjoy with crackers
More protein packed salads to try
Creamy Curried Chickpea Sald
Ingredients
- 1 15 oz can chickpeas drained and rinsed well
- 1/3 cup plain greek yogurt
- 1-2 tsp curry powder
- 1/4 tsp garlic powder
- 1 tbsp fresh lime juice
- 1/4 cup diced celery
- 3 tbsp chopped cashews toasted or raw
- 1 green onion sliced
- 1 tbsp fresh cilantro chopped
- 2 tbsp chopped pitted medjool dates
- Sea salt and black pepper to taste
Instructions
- Place the chickpeas in a bowl and roughly mash about 1/3 of the chickpeas with a fork. Set aside.
- In a large bowl, whisk together the yogurt, curry powder, garlic powder and lime juice.
- Add the chickpeas to the dressing, along with the celery, cashews, green onion, cilantro, and dates. Season with salt and pepper and stir until well combined. Taste and adjust curry powder, lime juice or salt to your liking.
