Curried Chickpea Salad

This satisfying, spicy-sweet curried chickpea salad a cousin of the ever popular Chickpea Sunflower “Tuna” Salad. It’s excellent in a lettuce wrap, as a dip for sliced veggies cucumbers or peppers, atop on apple slices, or on crackers or bread. Honestly I just eat it straight out of the bowl with a spoon.

If you try this curried chickpea salad, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Curried Chickpea Salad

Protein | Fat | Fruit
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Servings 2



  • 9 oz cooked or canned chickpeas, rinsed
  • 2 Tbsp walnuts, 1 oz


  • 2 Tbsp vegan mayo, 1 oz

Fruit & Veggies

  • 6 oz grapes, halved
  • 6 oz apple, diced

Condiments & Spices

  • 1 celery rib, finely diced
  • Pinch curry powder, to taste
  • Pinch of salt, to taste


  • Combine the chickpeas, mayo, celery, curry powder, and salt in a bowl. Lightly mash together, keeping it chunky but breaking down the chickpeas a little bit.
  • Gently stir in the fruit and walnuts.
  • Enjoy!
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  1. Looks and sounds delicious! Thanks for sharing 🙂

  2. Betsy

    This looks great. any thoughts about substitutions if you just hate Mayo?

  3. Katie I made your adzuki bean with pears and shitake mushrooms soup. It is soooo delish!! Thanks for all you do for us!

  4. Love this one! Have made a batch for lunches twice now!

  5. Hi Katie! I made this for lunch today. It was absolutely delicious. I love your recipes! Thanks very much!

  6. Stephanie

    I loved this recipe! Quick and easy with plenty of flavor!


    Making today for lunch!

  8. Pingback: How to Cook Dry Beans (And 10 Ways to Use Them) | Katie's Conscious Kitchen

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