Vegetarian Curry Chickpea Salad

By
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.
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Updated on September 20, 2019
Curry Chickpea Salad
Kaleigh McMordie, MCN, RDN
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 4 (1 cup each)

Nutrition Highlights (per serving)

153 calories
2g fat
26g carbs
9g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (1 cup each)
Amount per serving  
Calories 153
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 2mg 1%
Sodium 166mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 10g  
Includes 0g Added Sugars 0%
Protein 9g  
Vitamin D 0mcg 0%
Calcium 93mg 7%
Iron 2mg 11%
Potassium 381mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Switch up your regular lunch routine with a healthy vegetarian option. This Curry Chickpea Salad is full of flavor and is packed with vegetarian protein thanks to chickpeas and Greek yogurt. It's also full of veggies, meaning lots of fiber to help keep your blood sugar stable and your belly feeling full.

The delicious salad can be enjoyed in a sandwich, on top of a salad, in lettuce cups, or with your favorite whole grain crackers. It's flexible and very easy to make ahead of time, so you have a healthy lunch to eat all week long.

Ingredients

  • 1/2 cup nonfat plain Greek yogurt
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 can (14.5 ounce) low sodium chickpeas, drained and rinsed
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1/4 cup raisins
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro

Preparation

  1. In a large bowl, combine yogurt, curry powder, garlic, and ginger. Whisk until well blended.

  2. Add chickpeas, bell pepper, celery, raisins, green onion, mint, and cilantro. Stir to evenly coat with yogurt sauce.

  3. Refrigerate in an airtight container until ready to use.

Ingredient Variations and Substitutions

You can use curry paste instead of curry powder if you have it.

Add in any other raw diced vegetables that you have on hand, such as carrots or snap peas.

Cooking and Serving Tips

Make this chickpea salad ahead of time. It will keep in the refrigerator for up to five days.

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