This is a cousin of the ever popular Chickpea Sunflower “Tuna” Salad. It’s excellent in a lettuce wrap, as a dip for sliced veggies cucumbers or peppers, or wonderful atop flourless crackers or Ezekiel bread if you’re on maintenance. Honestly I just ate it straight out of the bowl.

Curried Chickpea Salad

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving


Protein Serving

  • 9 oz cooked or canned chickpeas, rinsed (1.5 protein servings)
  • 1 oz walnuts (1/2 protein serving)

Fat Serving

Fruit Serving

  • 6 oz grapes, halved
  • 6 oz apple, diced

Condiments & Spices

  • 1 celery rib, finely diced (you can count this toward your veggie serving if you like)
  • Pinch of curry powder, to taste
  • Pinch of salt, to taste


  1. Combine the chickpeas, mayo, celery, curry powder, and salt in a bowl. Lightly mash together, keeping it chunky but breaking down the chickpeas a little bit.
  2. Gently stir in the fruit and walnuts.
  3. Enjoy!

Recipe Source: Katie’s Bright Kitchen