If there’s one thing I’d say my closet feels empty without, it would be canned beans. For plant-based cooks like myself, canned beans and chickpeas are countless quick and easy Nutritious food.
I especially love bean recipes that don’t require actual cooking, like this curried chickpea salad. Here, lightly mashed canned chickpeas are prepared with a handful of flavorful ingredients, including yellow curry powder, shallots, golden raisins, and (of course) mayo. Think of it as the plant-based answer to chicken Egg salad.
The hardest working ingredient in this recipe is the yellow curry powder. It lends an earthy, vibrant personality to an otherwise canned chickpea, thanks to strong notes of cumin and turmeric and a hint of warming cinnamon. The golden raisins complement the spice blend perfectly with their jammy sweetness. I know raisins can be polarizing in some recipes, but don’t knock them until you try them here!
I make this less than 10 minute recipe all the time for a quick lunch or dinner. It’s incredibly satisfying, no matter how you serve it.
My Curried Chickpea Salad Recipe
To make about 4 servings, you’ll need:
- 2 (15-ounce) cans of chickpeas
- 1/4 cup finely chopped shallot or red onion (about 1 small diced)
- 1/3 cup mayonnaise
- 1/4 cup golden raisins
- 1 tablespoon Dijon or brown mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons yellow curry powder
- Salt and freshly ground black pepper to taste
Drain the chickpeas. In a mesh strainer and rinse under running water. Shake well to get rid of all excess moisture. Transfer the chickpeas to a large shallow bowl and mash with a potato masher or large fork until most of them are broken up.
Add shallot or onion, mayo, raisins, mustard, lemon juice, and curry powder and stir to incorporate. Taste and add salt and pepper to taste. Refrigerate leftovers in an airtight container and eat within 4 days.
My favorite way to serve this salad
This easy protein-packed salad is great in a sandwich, wrap, or pita — either by itself or with some raw veggies (think arugula, romaine, and/or cucumbers). Pickles or banana peppers would also be appropriate additions. Salad also serves as a topper for cereal bowls.
The best part? It’s completely meal prep-able, so you can whip it up on a Sunday and easily pile it into sandwiches or salads throughout the week.