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curried chickpea salad on bun

Curried Chickpea Salad

Course: Salad
Cuisine: American
Keyword: Curried Chickpea Salad, plant-based garbonzo salad, Vegan chicken salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 462kcal
Author: Cindy Rainey
Curried chickpea salad is 100% plant-based with chickpeas, vegan mayo, chopped apple, celery, green onions, and walnuts.  Serve it in a dish, on a bun, or on a bed of lettuce.
Print Recipe


  • 2/3 cup green apple chopped
  • 1/3 cup celery chopped
  • 1 Tablespoon green onion chopped
  • 2/3 cup walnuts diced
  • 15.5 ounce can chickpeas drained
  • 2/3 cup vegan mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • pepper to taste
  • 3/4 cup dried cranberries
  • 1/4 cup panko breadcrumbs
  • extra breadcrumbs - up to 1/3 cup total
  • salad greens or a bun if desired


  • Chop apples, celery, green onion, and walnuts very small.  (See example in post). Set aside. 
  • Drain chickpeas/garbanzo beans.  I use a 15.5 ounce can in this recipe.  If you are cooking your own, use 1 3/4 cups. 
  • Put drained chickpeas, vegan mayo, lemon juice, curry powder, and salt into a small bowl. With an immersion blender or hand mixer, process for just a couple of minutes.  The mixture should be mostly smooth but have a few chunks.
  • Add in the breadcrumbs.  Start with 1/4 cup and add in more for desired texture - up to 1/3 cup total. 
  • If you are serving right away, add the cranberries along with the other chopped ingredients.  If you are saving to serve later, add in the cranberries till right before serving.  
  • Serve in a dish, on a bed of lettuce or in a bun.


Calories: 462kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 579mg | Potassium: 237mg | Fiber: 6g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg