This curried chickpea salad is basically my mom's chicken curry salad made vegan. It starts off like my vegan "tuna" salad, with mashed chickpeas. You can use a fork or potato masher to break up the beans, but I like to use a food processor for an easy shortcut.
Then everything gets mixed with vegan mayo, celery, red onion, curry powder, and the signature part of my mom's recipe: green grapes. No raisins or nuts here, my friend.
It makes a great sandwich filling on toasted bread. I also love adding a couple of scoops to a simple green salad tossed with lemon and olive oil vinaigrette. I've been known to make a batch and enjoy it for lunches all week.
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Oh wow. This is fabulous!! Made it with raisins as I had no grapes and it couldn't have been better. This is a keeper, thank you!
- Dina K.
Ingredients
Green grapes: If you can find them, I recommend Autumn Crisp grapes. The ones I used were fairly large, so I diced them into about 6 pieces each. For average-sized grapes, quartering them works well.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make curried chickpea salad
- Roughly mash the chickpeas by hand, or pulse them in a food processor. It's okay if some of the chickpeas remain whole.
- Transfer to a large mixing bowl and stir in the vegan mayo, grapes, celery, red onion, curry powder, salt, and pepper. Taste and adjust the seasonings as needed. Enjoy right away, or refrigerate for later.
If you love deli-style lunches, don't miss my smashed white bean salad or my chickpea Waldorf salad next.
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Love and Veggies,
Amy
📋 Recipe
Curried Chickpea Salad with Grapes
Equipment
- food processor
Ingredients
- 2-15 ounce cans chickpeas, rinsed and drained (3 cups)
- 1½ cups green grapes, quartered
- ½ cup vegan mayo
- ½ cup celery, diced small
- ¼ cup red onion, diced small
- 1 teaspoon curry powder
- salt and pepper, to taste
Instructions
- In a large mixing bowl, mash the chickpeas with a potato masher or the back of a fork until they are mostly broken up. Or use a food processor with the pulse function, then transfer the mashed chickpeas to a large mixing bowl. It's fine if some of the beans are still whole.2-15 ounce cans chickpeas
- Add the rest of the ingredients to the bowl and mix everything together until well combined. Taste and adjust the seasonings as needed.1½ cups green grapes, ½ cup vegan mayo, ½ cup celery, ¼ cup red onion, 1 teaspoon curry powder, salt and pepper
- Serve immediately or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
Dina Kennedy says
Oh wow. This is fabulous!! Made it with raisins as I had no grapes and it couldn't have been better. This is a keeper, thank you!
Amy Katz says
I'm so happy you enjoyed it, Dina! I hope you get to try it with grapes next time.