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Curried Chickpea Salad

Comes together in 10 minutes, stays good for a few days, lots of flavor, easy ingredients. What more could you want?

You’ll need

  • 1 can chickpeas (garbanzo beans), drained and rinsed

  • 2 stalks celery

  • 2 green onions or 1 small shallot

  • 1/4 of a green bell pepper

  • 1 tablespoon fresh dill

  • 1 tablespoon Dijon mustard

  • 2 tablespoons mayo

  • 1 teaspoon sriracha

  • 2 teaspoons curry powder

  • 1 teaspoon lemon zest

  • 2 tablespoon lemon juice

  • salt, pepper, red pepper flakes or cayenne to taste


  1. Drain and rinse your chickpeas, set aside. Prep veggies but finely dicing the bell pepper. Thinly slice the green onion (all of it) or small dice the shallot depending on which you’re using. Slice the celery ribs into smaller pieces (halves or thirds, long ways) then small dice.

  2. Add everything into a mixing bowl and combine. Use a fork or potato masher to lightly mash some but not all of the chickpeas so it combines better. If it feels dry for any reason, add a little more mayo.

  3. I like to put it in a pita with cucumbers, micro greens, and pomegranate seeds but you can switch it up and eat it however you want. It’ll stay good in the fridge for at least two days maybe 3 or 4 but I’ve never made it that far without eating it all.

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