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Curry Cashew Chickpea Salad

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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.

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 3/4 cup roasted cashews, roughly chopped
  • 2 celery stalks, finely diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup raisins or dried cranberries (optional)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon curry powder
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large mixing bowl, add the chickpeas.
  2. Lightly mash about half of the chickpeas with a fork, leaving some whole for texture.
  3. Add the chopped cashews, celery, red onion, shredded carrots, cilantro, and raisins if using.
  4. In a separate bowl, whisk together the Greek yogurt, mayonnaise, curry powder, honey, lemon juice, salt, and black pepper.
  5. Pour the dressing over the chickpea mixture.
  6. Stir until everything is evenly coated.
  7. Taste and adjust seasoning as needed.
  8. Refrigerate for at least 15 minutes to allow the flavors to develop.
  9. 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

Find it online: https://thefamilycooking.com/curry-cashew-chickpea-salad/