This is the 10-Minute Curried Chickpea Salad our restaurant sells out of regularly—customers are always asking for the recipe. The creamy tahini dressing is irresistible. Every bite delivers crunch, chew, and bold flavor from crisp vegetables, cashews, cilantro, and chewy raisins. It keeps beautifully in the fridge, so it’s perfect for make-ahead lunches or filling a wrap.
This salad is vibrant, balanced, and addictive—the kind of dish you’ll want to make again and again. It’s chewy, crunchy, sweet, savory, and tangy all at once. Like my Mediterranean chickpea salad, it requires no cooking and comes together in minutes. Flavors deepen after a day in the fridge, so leftovers often taste even better.
If you can open a can and chop a pepper, you can make this. Bean and legume salads are an excellent source of fiber and are incredibly versatile; this recipe highlights the best of those qualities.
5-Star Reader Reviews ★★★★★
“This recipe is just AMAZING! I was looking for a good vegetarian lunch option and decided to give this a try. It was super easy to make and the combo of ingredients is SO good. I made the dressing in my Nutribullet and the flavor is superb!” –Jill
“I have made this ten times. Always a hit. Great balance of flavors.” –Brian
“I’ve been making this recipe a couple times a month for about a year so I figured I should leave a comment! I keep the dressing the same and always use chickpeas, but otherwise mix it up based on what I have on hand and it always turns out delicious. A staple for me!” –Susie
Let’s make it!
Behind the scenes of recipe testing
- Chickpeas: Two cans of chickpeas make this recipe quick, economical, and packed with plant-based protein. They act as a neutral base to absorb bold flavors.
- Green onions and cilantro: Fresh green onion and cilantro add brightness and an herbal lift that the salad needs.
- Raisins: The chewy sweetness of raisins contrasts with savory elements. Dried cherries or cranberries can be substituted if you prefer.
- Cashews: Chopped cashews provide a buttery, salty crunch that improves texture and adds richness.
- Tahini: The tahini-based dressing is nutty and creamy without feeling heavy, making it a perfect pairing for curried flavors.
You can prep ahead by keeping the dressing separate and combining everything just before serving to preserve crunch. Leftovers will last in the refrigerator for up to five days.
CURRIED CHICKPEAS FOR PRESIDENT.
Famous 10-Minute Curried Chickpea Salad
5 from 32 reviews
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 0 min
- Total Time: 10 mins
- Yield: 5 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Indian
- Diet: Vegan
Description
This 10-minute Curried Chickpea Salad is bright, creamy, and texturally satisfying. A tahini-based dressing brings nutty richness while curry and turmeric add warm spice. Crisp vegetables, cilantro, cashews, and raisins give every forkful contrast and personality. It’s ideal for quick weeknight dinners, meal prep, or a picnic.
Ingredients
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, to taste
For the salad:
- 2 15 oz 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
Instructions
- Whisk together all dressing ingredients in a small bowl until smooth. You can also blend them for an extra silky texture.
- Place the salad ingredients in a large bowl. Add the dressing and toss until everything is evenly coated. Serve chilled or at room temperature. Store leftovers in the refrigerator for up to 5 days.
Notes
Make it your own: swap the raisins for dried cherries or cranberries, use almonds instead of cashews, or add shredded carrot for extra color. For a heartier salad, stir in cooked grains like quinoa or farro.