Smashed Curry Chickpea Salad (15 Minutes)

A croissant sandwich filled with leafy greens and a yellow chickpea salad sits on parchment paper, with more chickpea salad and croissants visible in the background.

Smashed Curry Chickpea Salad (15 Minutes)

This curried chickpea salad is creamy, lightly spiced and packed with cashews, celery and raisins. Ready in 15 minutes and perfect on sandwiches or wraps!

Prep Time15

Total Time15

Course: Salads

Cuisine: Indian

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword: chickpea salad, curried chickpeas, curry chickepas, vegetarian curry chicken salad, vegetarian sandwich filling

Servings: servings

Author: Sarah Bond

Ingredients

2 15-oz cans chickpeas drained
½ cup raisins we used golden raisins
¼ cup finely chopped celery
¼ cup finely sliced green onions
¼ cup cashews or sliced almonds
½ cup mayonnaise vegan mayo works well here
1 Tbsp curry powder curry powder strength varies by brand, adjust to taste
1 tsp dijon mustard
1 tsp lemon juice
¼ tsp each salt and pepper

Instructions

Mash: Drain then roughly mash 2 15-oz cans chickpeas with either a potato masher or fork in a large bowl. Mash until mostly broken down with some larger chunks remaining for texture.
Stir: Stir in all remaining ingredients.
Serve on salads, sandwiches, in wraps, or on a croissant (my personal favorite!)

Notes

Store in an airtight container in the fridge for up to 4 days. Flavor improves after a few hours as the curry blooms. Stir before serving to redistribute moisture and seasoning.

Swap The Raisins: Swap these for apples or grapes if desired.

Vegan: Swap the mayo for a vegan mayo.

Protein Boost: If you want to add more protein to your veggie-filled salad, use the Greek yogurt swap mentioned above (or a plant-based Greek yogurt for a protein-packed vegan lunch). Or, you can add extra cashews or almonds, which will also up the fiber in this easy meal prep salad!

Nutrition