Why You’ll Love This Recipe

Packed with plant-based protein
Full of bold curry flavor
Quick and easy to prepare
Great for meal prep
Perfect for lunches and light dinners
Naturally vegetarian
Crunchy, creamy, and satisfying
Customizable with your favorite add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

2 cans (15 ounces each) chickpeas, drained and rinsed
¾ cup roasted cashews, roughly chopped
2 celery stalks, finely diced
¼ cup red onion, finely diced
½ cup shredded carrots
¼ cup chopped fresh cilantro or parsley
¼ cup raisins or dried cranberries (optional)

For the Curry Dressing

½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon curry powder
1 teaspoon honey or maple syrup
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Directions

In a large mixing bowl, add the chickpeas.
Lightly mash about half of the chickpeas with a fork, leaving some whole for texture.
Add the chopped cashews, celery, red onion, shredded carrots, cilantro, and raisins if using.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, curry powder, honey, lemon juice, salt, and black pepper.
Pour the dressing over the chickpea mixture.
Stir until everything is evenly coated.
Taste and adjust the seasoning if needed.
Refrigerate for at least 15 minutes to allow the flavors to develop.
Serve chilled on its own, in lettuce cups, wraps, sandwiches, or over greens.

Servings and Timing

Servings: 4 to 6
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes

Variations

Vegan Version: Use dairy-free yogurt and vegan mayonnaise.
Spicy Curry Salad: Add a pinch of cayenne pepper or diced jalapeño.
Apple Curry Chickpea Salad: Add diced apples for sweetness and crunch.
Mango Curry Salad: Mix in diced fresh mango.
Extra Protein Version: Add cooked quinoa or edamame.
Nut-Free Option: Replace cashews with sunflower seeds or pumpkin seeds.
Mediterranean Twist: Add diced cucumber and fresh mint.

Storage/Reheating

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days.

Reheating

This salad is intended to be served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes. In fact, the flavors often improve after a few hours in the refrigerator.

Do I need to mash the chickpeas?

Partially mashing them helps create a creamier texture while still maintaining some bite.

Can I use canned chickpeas?

Yes. Canned chickpeas are convenient and work perfectly for this recipe.

What type of curry powder works best?

A mild yellow curry powder is commonly used, but any curry blend you enjoy will work.

Can I make this vegan?

Absolutely. Use plant-based yogurt and vegan mayonnaise.

Are cashews necessary?

No. You can substitute almonds, sunflower seeds, pumpkin seeds, or omit them entirely.

What can I serve this salad with?

It’s delicious in sandwiches, wraps, lettuce cups, pita pockets, or served over mixed greens.

Can I add fruit?

Yes. Apples, grapes, mangoes, raisins, or dried cranberries pair beautifully with the curry flavor.

Is this recipe gluten-free?

Yes, as long as all packaged ingredients are certified gluten-free.

Can I freeze Curry Cashew Chickpea Salad?

Freezing is not recommended, as the dressing and vegetables may lose their texture after thawing.

Conclusion

Curry Cashew Chickpea Salad is a refreshing, protein-rich dish that combines creamy curry dressing, hearty chickpeas, crunchy cashews, and crisp vegetables into a flavorful and satisfying meal. Perfect for meal prep, lunches, picnics, or light dinners, this versatile salad is easy to customize and packed with texture and taste. Once you try it, it may become one of your favorite healthy salad recipes.

Curry Cashew Chickpea Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Curry Cashew Chickpea Salad is a protein-packed vegetarian salad featuring hearty chickpeas, crunchy cashews, crisp vegetables, and a creamy curry-spiced dressing. Perfect for meal prep, lunches, or light dinners, it delivers bold flavor and satisfying texture in every bite.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

Instructions

In a large mixing bowl, add the chickpeas.
Lightly mash about half of the chickpeas with a fork, leaving some whole for texture.
Add the chopped cashews, celery, red onion, shredded carrots, cilantro, and raisins if using.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, curry powder, honey, lemon juice, salt, and black pepper.
Pour the dressing over the chickpea mixture.
Stir until everything is evenly coated.
Taste and adjust seasoning as needed.
Refrigerate for at least 15 minutes to allow the flavors to develop.
Serve chilled on its own, in lettuce cups, wraps, sandwiches, or over greens.

Notes

For a vegan version, use dairy-free yogurt and vegan mayonnaise.
Add diced apples, mango, grapes, or dried fruit for extra sweetness.
Sunflower seeds or pumpkin seeds can replace cashews for a nut-free option.
The flavors improve after a few hours of chilling.
Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 13 g
Cholesterol: 8 mg