quick curried chickpea salad
This curried chickpea salad has been my go-to lunch as of late. I like to spoon it on top of an avocado half or eat it with sliced cherry tomatoes (they still have great tomatoes at the market here in London). It would also be delicious in a sandwich with some micro-greens, or stuffed inside pita bread (I just haven’t found any gluten-free versions yet). It takes no longer than five minutes to throw together and is a healthy alternative to the traditional mayo-laden comfort food.
For at least 20 years I’ve abstained from any sort of creamy, chilled salad—I dislike mayonnaise with a passion. However, some time and distance has allowed me to revisit the concept of a cold-salad sandwich, and create a modern take on it. I was inspired by this recipe, but swapped out the mayonnaise (of course) and added a bit more herbs. I also substituted apple cider vinegar since that is what I had on hand.
One of the main ingredients of this curried chickpea salad recipe is dairy-free yogurt. I used unsweetened coconut yogurt once and could definitely taste a coconut-y flavor. For some of you, that might be a good thing…but I recommend, if you’re not a fan of coconut, using an unsweetened almond or cashew-based yogurt. Or, you could always use traditional Greek yogurt if you don’t have a dairy allergy.
The Dijon mustard gives the curried chickpea salad a nice bite, but if you’re not a fan, feel free to leave it out (although it is a small amount). You can leave out the shallot as well, if your stomach is sensitive to it. The celery adds a refreshing crunch and the vinegar gives this dish a bit of a zing. If you don’t have any vinegar on hand, just use the juice from half a lemon.
If you make any substitutions, please share in the comment section below!
Quick Curried Chickpea Salad
Vegan, gluten-free, dairy-free, soy-free, nut-free
- 2x cans organic chickpeas, drained and rinsed
- 1 large celery stalk, diced
- 1/2 shallot, diced (about 2 scant tablespoons)
- 2 tablespoons chopped parsley
- 1/3 cup unsweetened dairy-free yogurt
- 1-2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or the juice of 1/2 a lemon
- 1/8-1/4 tsp dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- Sea salt and pepper to taste
- In a medium mixing bowl, combine all ingredients for the curried chickpea salad. Stir together with a fork until the chickpeas are evenly coated (smashing some of the chickpeas is encouraged). Season with sea salt and pepper to taste.
- Spoon on top of avocado halves, sliced tomatoes, between or on a piece of bread or pita, or enjoy as is.
The base of this curried chickpea salad is unsweetened dairy-free yogurt. I used a coconut yogurt and could definitely taste a coconut-y flavor. For some that might be nice, but if you’re not a fan of coconut, try an unsweetened almond or cashew-based yogurt. You could always use traditional Greek yogurt if you don’t have a dairy allergy.
I love the bite you get from the Dijon mustard but if you’re not a fan, feel free to leave it out—although it is a small amount.
Leave out the shallot if your stomach is sensitive to it; the salad is flavorful enough without it.