Serves 6
188 cal · 15 min
Curried Chickpea Salad
Recipe GLPR89314d7e28bebf
A vibrant, protein-rich chickpea salad featuring warm curry spices blended with fresh diced celery, apple, and red onion, combined with tart dried cranberries and a creamy dijon-mustard dressing. This make-ahead salad is perfect for lunch bowls, picnics, or a light side dish.
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Ingredients
2 cans (15 ounces each) Low-sodium canned chickpeas, rinsed and drained
½ cup Celery, diced
½ cup Apple, diced
¼ cup Red onion, diced
¼ cup Dried cranberries
¼ cup Low-fat mayonnaise
1 teaspoon Dijon mustard
2 teaspoons Curry powder
¼ teaspoon Dried thyme
⅛ teaspoon Ground black pepper
½ teaspoon Salt, optional
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Rinse and drain the canned chickpeas in a fine-mesh strainer, discarding the liquid.
Place the chickpeas in a large mixing bowl and use a potato masher to break them down. You can mash them to your preferred consistency—leave them chunky for texture or mash until mostly smooth, depending on your taste.
Add the diced celery, apple, and red onion to the bowl with the mashed chickpeas.
Stir in the dried cranberries, low-fat mayonnaise, dijon mustard, curry powder, dried thyme, black pepper, and salt (if using).
Mix all ingredients together until well combined and the curry powder and seasonings are evenly distributed throughout the salad. Taste and adjust seasonings as needed.
