Famous 10-Minute Curried Chickpea Salad

This is the 10-Minute Curried Chickpea Salad our restaurant sells out of on the regular--customers are always begging for the recipe. I could drink the creamy tahini dressing, truly. Every bite pops with crunch, chew, and bold flavor from crisp veggies, cashews, cilantro, and chewy raisins. Bonus: it keeps like a dream in the fridge making it perfect for make ahead lunches or stuffing in a wrap.

In my next life, I'd like to come back as this salad. I mean why be a dolphin or Oprah or Harry Styles when you could be THIS? The most vibrant, must-take-another-bite chickpea salad there ever was.

Chew, crunchy, sweet, savory and tangy! ALL the contrast that takes a salad from good to great. And like my Mediterranean Rainbow Chickpea Salad, there's zero cooking required so it comes together in no time. Somehow it tastes even better the next day!

If you can use a can opener and chop a pepper, you can make this. Fiber-packed bean salads are all the rage these days for good reason, and this is 100% of the best ones there is. But don't take my word for it!

Let's make it!

Behind the scenes of recipe testing

• Chickpeas: I developed this recipe with two cans of chickpeas because they're cheap, nutritious, and the ideal blank canvas for tons of bold flavors.
• Green onions and cilantro: The pop of green and punchy flavor really adds so much here. Without them, I always think it's missing something!
• Raisins: Here me out, because I definitely don't love raisins. But trust me, the chewy pop of sweetness is SO perfect in this salad. I've made this with dried cherries or cranberries when I'm out of raisins.
• Cashews: It was clear in testing that salty, buttery, crunchy cashews add much needed crunch and texture here.
• Tahini: I created the dressing with tahini because I wanted it nutty and creamy without being heavy.

You can prep this ahead by keeping the dressing separate and combining everything just before serving.

CURRIED CHICKPEAS FOR PRESIDENT.

Famous 10-Minute Curried Chickpea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews

• Author: Alexis Joseph
• Prep Time: 10 mins
• Cook Time: 0 min
• Total Time: 10 mins
• Yield: 5 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Indian
• Diet: Vegan

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Description

This is the 10-Minute Curried Chickpea Salad our restaurant sells out of on the regular--customers are always begging for the recipe. I could drink the creamy tahini dressing, truly. Every bite pops with crunch, chew, and bold flavor from crisp veggies, cashews, cilantro, and chewy raisins. Bonus: it keeps like a dream in the fridge making it perfect for make ahead lunches.

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Ingredients

Units USM Scale 1x2x3x

For the dressing:

• 3 tbsp tahini
• 1 ½ tbsp extra virgin olive oil
• 2 tbsp pure maple syrup
• 2 tbsp water
• ½ lemon, juiced
• 2 tsp apple cider vinegar
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp salt
• freshly ground black pepper

For the salad:

• 2 15oz cans chickpeas, drained and rinsed
• ½ cup chopped green onions
• ½ bunch cilantro, chopped
• 1 bell pepper, chopped
• ½ cup raisins
• ⅓ cup cashews, chopped

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Instructions

1. Whisk together all dressing ingredients in a small bowl. (I prefer blending it in my Nutribullet)
2. Place salad ingredients in a large bowl. Add dressing and toss to combine. Enjoy room temperature or chilled! Store leftovers in the fridge for up to 5 days.

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Notes

Don't miss my healthy Curried Chicken Salad, too!