Curried Chickpea Salad
This curried chickpea salad is full of everything you love about the typical chicken salad including crunchy almonds, dried cranberries, a creamy curry dressing, and smashed chickpeas in place of the chicken!
Servings 5 servings
Calories 243kcal
Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon honey or agave nectar
- 1 tablespoon Dijon mustard
- 1 tablespoon curry powder
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup finely-diced celery
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup sliced green onions
- 2 tablespoons minced fresh parsley
- Sandwich bread, tortillas, or greens for serving
Instructions
- In a medium bowl, whisk yogurt, mayonnaise, honey, mustard, and curry powder together until smooth. Season with salt and pepper to taste.
- Place chickpeas in a separate large bowl and mash with a potato masher or fork. Add celery, almonds, cranberries, green onions, and parsley.
- Pour dressing over chickpea mixture and fold until evenly coated. Season salad with salt and pepper to taste.
- Serve salad immediately in a sandwich, a wrap, or over greens. Enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 6 days. For best results, add toasted almonds just before serving.
Nutrition
Serving: 4 oz salad (bread or tortilla not calculated) | Calories: 243kcal | Carbohydrates: 30.5g | Protein: 8g | Fat: 10.4g | Saturated Fat: 1.3g | Cholesterol: 5mg | Sodium: 370mg | Potassium: 373mg | Fiber: 5.9g | Sugar: 6.9g | Calcium: 117mg | Iron: 2mg