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Curry Chickpea Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 (15‑oz) cans chickpeas, drained and rinsed
  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tsp curry powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup finely diced red onion
  • ½ cup finely diced celery
  • ⅓ cup golden raisins

Method
 

  1. Place the chickpeas in a large bowl and mash with a fork until about half are broken down and half remain whole.
  2. Add the mayonnaise, yogurt, lemon juice, curry powder, salt, pepper, onion, celery, and raisins. Stir until fully combined.
  3. Taste and adjust salt or lemon. Serve on toast, in a pita, or over greens. Chill for a few minutes for best flavor.

Notes

For the deepest flavor, let the salad rest in the fridge for 30 minutes before serving. The raisins will soften and the curry will lose its raw edge. If it thickens after chilling, stir in a tiny splash of lemon juice or water to loosen it.