If you’re looking for a quick, healthy and delicious vegan lunch, this Curried Chickpea Salad ticks all the boxes.
It’s bursting with flavour and is packed with plant-based goodness. And what’s even better is that it requires minimal effort to prepare.
You can eat it in so many different ways – as a salad bowl, in a wrap or as a topping to a baked potato – it’s very versatile!
Why You’ll Love This Easy Tofu Salad
- Quick and simple – Made with tinned chickpeas and a handful of fresh ingredients, this dish comes together in under 25 minutes.
- Healthy & nutrient-packed – Full of fibre, vitamins, and minerals, it’s a powerhouse meal.
- Perfect for meal prep – Stores well in the fridge, making it ideal for batch cooking.
- Naturally vegan and gluten-free – A whole food meal that suits various diets.
- Versatile – Enjoy it on its own, in a wrap, or as a side to your favourite main dish.
It’s the twelfth recipe in my series of Fifty Fantastic Salads. If you want to see the other recipes, you can find some of them linked at the bottom of the page.
How to make this Curried Chickpea Salad
Firstly, drain the chickpeas and give them a quick rinse. Pat dry and add to a baking tray. Add the olive oil and spices as well as some salt and pepper. Toss everything together so that everything is coated. Bake for 25 minutes.
Next, finely chop the cucumber, tomatoes and onion. Add them to a serving bowl with the rocket leaves.
Finally, make the dressing. Simply add the dressing ingredients to a jar and mix well to combine.
Once the chickpeas are ready, add them to the serving bowl. Pour the dressing over the salad and toss everything together to combine. Serve and enjoy!
FAQs
1. Can I customise this recipe?
Of course. You can swap out the chickpeas for beans. You can also change any of the veggies to whatever you have available. Adding some toasted nuts or seeds for extra crunch is also a great idea.
2. Can I make this salad ahead of time?
Yes! You can roast the chickpeas ahead of time and then it is super quick to throw together.
3. Do you use tinned chickpeas?
For ease yes. I buy organic ones and make sure I rinse well before using.
4. Can I use dried chickpeas instead of tinned?
Yes. If using dried chickpeas, soak them overnight and cook until tender. You’ll need about 250g of dried chickpeas to replace the tinned ones.
5. Can I use a different dressing?
Of course! This salad is super versatile, and you can pair a turmeric tahini dressing, or even a simple olive oil and lime juice drizzle without the spices, if preferred.
What ingredients do you need for a Curried Chickpea Salad?
- Chickpeas
- Olive oil
- Ground turmeric, cumin & paprika
- Salad leaves
- Tomatoes
- Cucumber
- Red onion
- Raisins
- Salt & pepper
The dressing:
- Olive oil
- Lime juice
- Ground cumin and turmeric
- Salt & pepper
- Maple syrup, optional
What are some of the nutritional benefits of the main ingredients?
Chickpeas
Chickpeas (also known as garbanzo beans) are a fantastic plant-based protein source. They’re rich in fibre as well as folate, magnesium and iron. Great for keeping you fuller for longer and an easy way to add extra nutrients to your lunches.
Turmeric, cumin & paprika
Adding spices to your meals doesn’t just taste good – it’s great for your health too! Turmeric is a powerhouse of a spice known for its anti-inflammatory and antioxidant properties. Cumin can reducing bloating, and providing essential minerals like iron, whilst paprika provides antioxidants like carotenoids (fantastic for things like eye health).
Rocket Leaves
Don’t dismiss your salad greens! Leafy greens are packed with fibre, vitamins, magnesium and antioxidants. I’ve used rocket as I like the slight bitterness but you could also use spinach, kale, or any mixed leaves.
Tomatoes
Tomatoes don’t just add colour. They are high in vitamin C, potassium, and the powerful antioxidant lycopene (which has been linked to cancer prevention).
Cucumber
Cucumber is really hydrating, composed of over 90% water. It contains potassium, vitamin C and is rich in fibre.
Red onion
I try and use red onions rather than white usually. They are much higher in quercetin (which is a natural anti-oxidant and anti-inflammatory) which is found most often in red fruits and vegetables.
Storage and Shelf Life
This Curried Chickpea Salad can be stored in the fridge for up to 4 days.
- For best results, store it in an airtight container.
- If you prefer your leaves to stay crisp, add the dressing as you serve.
- I wouldn’t recommend freezing.
Recipe Tips
Rinse and drain chickpeas well: This prevents excess liquid making the chickpeas less crisp. It helps remove most of the aqua faba – which I think improves the flavour too.
Customise the veggies – Add grated carrot, radishes, or any of your favourite salad vegetables for extra texture and flavour.
Hungry? – Serve with some tofu or your protein of choice, if you want to make this salad more filling. You can also serve with a baked potato or sweet potato or in a wrap.
Adjust the Spice Level: If you love a bit of heat, add a pinch of chilli flakes or a chopped fresh red chilli.
If you enjoyed this curried chickpea salad, Here are some other fantastic salad recipes:
Curried Chickpea Salad
Ingredients
Salad ingredients:
- 2 x 400g tins chickpeas (2 x 14oz)
- 2 tsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ cucumber
- 2 large tomatoes
- Small red onion
- ¼ cup raisins (50g)
- Large handful rocket
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 tsp maple syrup
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F.
- Drain and rinse the chickpeas and pat dry. Add them to a baking tray. Pour over 2 tsp of olive oil. Add a tsp each of turmeric, paprika and cumin and 1/2 tsp sea salt. Mix well to combine. Roast for 25 mins, shaking halfway through.
- Chop the cucumber, tomatoes and onion into small cubes. Add the rocket to a large serving bowl, and top with the chopped vegetables and raisins.
- Mix the dressing ingredients together in a small jar.
- Once the chickpeas are ready add them to the serving bowl and pour over the dressing.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.
I’ve never had lime juice in a salad dressing before and I’ve never really been a big fan of citrus. Oh my gosh, one bite of this salad is like an explosion of deliciousness in my mouth and if I didn’t have self control, I could eat the whole thing in one sitting. I can’t wait to try your other recipes.
Ah amazing! So glad you liked it! And thanks so much for your lovely comment.
how much lime juice goes into the dressing? 2 tbsp or 2 tsp?
It’s 2 tbsp – thanks for spotting that! Helen
The salad is fantastic. Thanks so much.
Thanks – glad you liked it!