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10-Minute Curried Chickpea Salad

Full of flavor and vegan protein, this salad is the ideal make-ahead dish for summer lunches and cookouts. 
Recipe makes enough for 4 generous sandwiches or 8 side portions.
Print Recipe
Prep Time 10 mins
Course Main Course, Salad, Side Dish
Servings 4 - 8

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.

Notes

*Vegan mayo: I used Follow Your Heart Organic Veganaise. Look for one made with good-quality oil - many use canola oil so I make sure it’s expeller-pressed - and without preservatives. You could also sub Greek yogurt or mashed avocado.
 
Bread: I used Food for Life Ezekiel Sprouted Whole Grain Bread
 
Mix it up! Other chopped veggies that would be great add-ins: bell pepper, jalapeño, scallions/green onion (skip the shallot), carrots or even kale.
 
Leftover herbs? See my post on How to Keep Herbs Fresh for Weeks.
 
Adapted from Food52 Curried Chickpea Sandwich