Simple curried chickpea salad

curried chickpea salad with red pepper, celery and onions in black bowl with lemon wedges overhead.

Curried chickpea salad – versatile chickpeas get a boost with onions, celery, red pepper, Indian spices, lemon juice, mustard and a dash of maple syrup.


  • 2 - 15-ounce cans chickpeas, drained and rinsed (3 cups)
  • 2 tsp. curry powder
  • ¼ tsp. garam masala
  • ½ tsp. turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 2 T prepared mustard
  • ¼ cup lemon juice
  • 2 tsp. maple syrup
  • 1 medium red onion, diced (about 1 cup)
  • 1 stalk diced celery, diced small
  • 1 red bell pepper, diced small


  1. Add the chickpeas to a medium bowl and using a potato masher or large fork, mash the chickpeas. You can leave a few whole if desired.
  2. Add the curry powder, garam masala, turmeric and cayenne pepper and toss the spices with the chickpeas.
  3. Next add the mustard, lemon juice and maple syrup and mix well.
  4. Add the onions, celery and red pepper and mix.
  5. Taste and adjust the spices, mustard, lemon juice or maple syrup.
  6. Serve immediately or store in the refrigerator for 5 days.


  • Nutritional information is for the salad, no bread or wraps are included.
  • If you want a creamier spread, mash the chickpeas until they are completely broken down. If you use a food processor, only spin it a few times and avoid pureeing them.
  • Add ¼ cup of chopped cilantro if desired.

Keywords: curried chickpea salad

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