Curried Chickpea Salad
Prep time
Total time
Recipe type: Sandwich, Lunch, Salad
Serves: 2
  • 1½ cups rinsed and drained cooked chickpeas (from a 398ml can)
  • ⅓ cup mayo (vegan if preferred)
  • ⅓ cup minced scallions (white and green parts)
  • ½ cup minced celery
  • ½ to 1 tsp fine sea salt (depending on your taste - I use 1)
  • 1½ tsp mild curry powder
  • 1 to 2 tbsp fresh lemon juice (start with 1, and add more if you prefer it more lemony - I use 2)
  • Pinch of freshly ground black pepper
  • Optional, for serving: bread, lettuce leaves, sliced avocado, fresh herbs (mint, cilantro), baby spinach, or whichever toppings you like best
  1. In a medium bowl, mash chickpeas (with a potato masher or fork) until mixture resembles flaky tuna - a few bigger pieces are okay.
  2. Add all other ingredients and stir to combine. Taste, and adjust seasoning, if required.
  3. Pile into a sandwich, eat in lettuce cups, or spoon on top of a salad - whichever you prefer!
Recipe by Tucking In at