Curried Chickpea Salad Recipe (10 Minutes, No Cook)

If there is one item I have to say my cupboard feels empty without, it would be canned legumes. For plant-based cooks like me, canned beans and chickpeas are a go-to starting point for countless quick and nutrient-dense meals.

I particularly love a bean recipe that requires zero actual cooking, like this curried chickpea salad. Here, lightly mashed canned chickpeas are spruced up with a handful of flavorful ingredients, including yellow curry powder, shallots, golden raisins, and (of course) mayo. Think of it as the plant-based answer to chicken or egg salad.

The hardest working ingredient in this recipe is the yellow curry powder. It lends an earthy, vibrant personality to otherwise bland canned chickpeas, thanks to strong notes of cumin and turmeric and a hint of warming cinnamon. Golden raisins complement the spice blend perfectly with their jammy sweetness. I know raisins can be polarizing in some recipes, but don’t knock ‘em til you try ‘em here!

I make this under-10-minute recipe all of the time for a quick lunch or dinner. It’s incredibly satisfying, no matter how you serve it.

How To Make My Curried Chickpea Salad

To make about 4 servings, you’ll need:

• 2 (15-ounce) cans of chickpeas
• 1/4 cup finely diced shallot or red onion (about 1 small shallot)
• 1/3 cup mayonnaise
• 1/4 cup golden raisins
• 1 tablespoon Dijon or brown mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons yellow curry powder
• Salt and freshly ground black pepper, to taste

Drain the chickpeas in a mesh strainer and rinse under running water. Shake well to get rid of all excess moisture. Transfer the chickpeas to a large shallow bowl and mash with a potato masher or large fork until most of them are broken down.

Add the shallot or onion, mayo, raisins, mustard, lemon juice, and curry powder and stir to incorporate. Taste and add salt and pepper to taste. Store leftovers in an airtight container in the fridge and eat within 4 days.

My Favorite Way To Serve This Salad

This easy protein-rich salad is great in a sandwich, wrap, or pita—either by itself or with some crunchy veggies (think arugula, romaine, and/or cucumbers). Pickles or banana peppers would be fitting additions, too. The salad also works as a topper for grain bowls.

The best part? It’s totally meal-prepable, so you can whip it up on Sunday and easily pile it into sandwiches or salads throughout the week.