August 4, 2021

Curried Chickpea Salad

This Curried Chickpea Salad was a summertime go-to when I was working full time because it can be made in advance during weekly meal prep, and is cold and refreshing when the weather is hot. When I packed up my lunch in the mornings, I would start with a bed of leafy greens such as baby spinach or spring mix, top them with a big scoop of this salad, and lunch was ready!

This salad gets better as it sits in the fridge and the flavors in the dressing have time to develop, making it a perfect option for a weekly meal prep session. It’s loaded with fiber, plant-based protein, and antioxidants, so it will keep you full without slowing you down. It makes a great side dish for summer barbecues and picnics, too!

Ingredients assembled for Curried Chickpea Salad
Assemble your ingredients.

Mixing up Curried Chickpea Salad in a large glass mixing bowl
Combine dressing ingredients in a medium bowl and whisk to combine. Add salad ingredients to a large bowl, pour the dressing over, and stir until everything is well coated in the dressing.

Curried Chickpea Salad served on romaine lettuce leaves
Serve this Curried Chickpea Salad over a bed of greens for a refreshing summertime lunch!

Original publication date: June 7, 2021

Curried Chickpea Salad

Curried Chickpea Salad is a summertime go-to for lunchtime meal prep, because it can be made in advance, and is cold and refreshing when the weather is hot.


Kira Freed - The Joyful Plateful











2 15-oz. cans chickpeas, drained and rinsed

1 large apple, cored, diced

4 green onions, thinly sliced

1 heaping cup halved red seedless grapes

1/2 cup roughly chopped cashews

For the dressing:

1 cup plain, unsweetened Greek yogurt

1 Tbsp. pure maple syrup

Juice of 1 large lemon

1 tsp. yellow curry powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. ground turmeric


  1. In a large bowl, combine the salad ingredients: chickpeas, diced apple, sliced green onions, halved grapes, and chopped cashews. Set aside.
  2. In a medium bowl, combine dressing ingredients: yogurt, maple syrup, lemon juice, and spices. Whisk about 60 seconds, until well combined and the curry powder begins to dissolve.
  3. Pour the dressing over the salad ingredients in the large bowl. Stir until everything is combined and evenly coated with the dressing.
  4. Serve immediately, or refrigerate (covered) for up to several days. Serve as it is, or on top of a bed of greens such as lettuce, baby spinach, or spring mix.
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November 4, 2023
Jana Schroeder
Kira made this dish for a bridal shower I hosted. She decorated it with skewers of cucumelons. It not only looked delightful, but tasted wonderfully refreshing! So much flavor!