Indian Chickpea Salad
This simple Indian chickpea salad is an easy vegan curried chickpea salad recipe with Indian spices, crunchy veggies, and an oil-free dressing.
Servings: 6
Calories: 160kcal
Ingredients
- 3 cups cooked chickpeas 2 cans, drained and rinsed
- 2 teaspoons curry powder
- ¼ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional
- 2 tablespoons prepared mustard
- ¼ cup lemon juice
- 2 teaspoons maple syrup
- 1 medium red onion diced (about 1 cup)
- 1 medium celery stalk diced small
- 1 medium red bell pepper diced small
Instructions
- Add the chickpeas to a large bowl and smash the chickpeas using a potato masher or large fork.
- Add the curry powder, garam masala, turmeric, and cayenne pepper, and toss the spices with the chickpeas.
- Next, mix the mustard, lemon juice, and maple syrup well.
- Add the onions, celery, and red peppers and mix.
- Taste and adjust the flavorings and add salt and/or black pepper to taste.
Notes
Store leftovers in an airtight container for 5 days.
If you use hot curry powder, wait to add the cayenne pepper until after mixing the salad to control the spiciness.
I prefer mild, prepared mustard, but you can use grainy mustard or Dijon if that’s your preference.
This is a great salad to serve as a snack with crackers, stuffing a pita or making a sandwich, or as a side dish for Indian curry or soup.
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 478mg | Potassium: 327mg | Fiber: 8g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 2mg