This chickpea salad is my ideal summer food: quick, portable, flavorful and filling. That’s a lot of boxes to check in 10 minutes, without turning on the stove or oven — but I wouldn’t lead you astray!
Full of crunchy veggies, bold flavors and vegan protein, consider it the fun hippie cousin of the classic tuna salad.
And if you’re traumatized by mushy, mayo-drenched tuna salads like I am, rest assured that there is none of that happening here. With just a bit of vegan mayo for creaminess, this salad keeps its hearty texture for days and the flavors only continue to get better over time — trademarks of great make-ahead dishes.
Have it as a sandwich one day, on top of some greens the next, and as a quick snack after that. Or better yet, spread the hippie love at a Fourth of July bbq next week! No matter how you enjoy it, it’ll be 10 minutes well spent 🙂
10-Minute Curried Chickpea Salad
Recipe makes enough for 4 generous sandwiches or 8 side portions.
Ingredients
- 2 15- oz BPA-free cans chickpeas (garbanzo beans), drained & rinsed
- 1 celery rib, roughly chopped, including any leaves
- 1 small radish, sliced & roughly chopped (or use another celery rib)
- 1 shallot (or ¼ onion), diced - 1-2 tbsp
- ¼ cup raisins or dried cranberries - optional
- handful fresh cilantro and/or parsley - about 1 tbsp
- ¼ cup vegan mayo*
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp curry powder (I use Frontier Co-Op)
- freshly ground pepper
- fine sea salt
- 1/2 tsp paprika
- 1-2 garlic cloves, pressed or minced (about ½ tsp) - optional
Make it a sandwich
- whole-grain/wheat bread, wraps or pitas
- 1-2 tbsp vegan mayo or 1 avocado
- 2 large tomatoes, sliced
- handful fresh greens (arugula, spinach, etc. - I used my radish greens)
Or a salad
- fresh greens of choice
- dressing: extra-virgin olive oil, vinegar, salt & pepper
Instructions
- Add all ingredients through the herbs to a large mixing bowl. Using a potato masher (or a fork), roughly mash and combine - I leave some beans whole for more texture.
- Add the mayo, vinegar, curry powder, several grinds of pepper, salt to taste (this will depend on the sodium in your beans and mayo - I added ½ tsp), paprika, and garlic if using. Mix well with a large spoon. Adjust seasonings to taste. You can also add more mayo or even pulse it in a food processor for more of a 'mash' consistency.
- If making sandwiches, spread mayo or mashed avocado on toasted bread (or wrap/pita), add about a quarter of the chickpea salad to each, and top with tomato slices and greens.
- It’s also great on a bed of greens - I like to make a simple dressing of equal parts olive oil and apple cider vinegar, with a pinch of salt and pepper.
- Chickpea salad will keep tightly sealed in the fridge for 4-5 days.
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