Have I Told You About My Curried Chickpea Salad Obsession?

Alright, so let me just say—I didn’t grow up thinking chickpeas were cool. In fact, I used to think they were the weird, lumpy peas you’d find buried in that suspicious couscous salad at dreadful office parties. And yet here I am, yapping to you about my obsession with this curried chickpea salad! It all started with a lunch at my friend Sal’s place (Sal, if you’re reading this, you’re a legend), where she basically whipped up this crazy good curry-twinged salad in like, the time it takes me to find my phone. I’m not exaggerating when I say I licked the bowl clean—and got teased about it for weeks. Anyway, since then, I’ve made so many versions I can almost do it blindfolded (but I don’t, you know, safety first and all that).

Why You’ll Probably Fall For This Salad

I make this when I need something quick and hearty but still want to feel like I’m, you know, making good choices. My family goes crazy for this—mainly because they love anything with curry, but also because it keeps in the fridge, so my lazy self can eat it for lunch the next day without lifting a finger. (Or barely.) Oh—if you’re a flavor fiend or one of those people who thinks salads are boring, trust me, this isn’t boring. And even my sibling, who claims to “hate chickpeas with a passion” (her words, not mine), got on board after the third forkful. Win.

Here’s What You Need (and, Actually, What You Don’t)

2 cans (400g/15oz each) of chickpeas, drained and rinsed. Sometimes I use one can and toss in a handful of cooked lentils if I’m running low; it’s all good.
3 tablespoons mayo—my go-to is Hellmann’s, but my grandmother swore by the weird eggy stuff from the farm shop. Pretty much anything works. Or swap for Greek yogurt if you’re feeling virtuous, or vegan mayo for plant-based vibes.
2 teaspoons curry powder. I usually like the mild kind but, mate, my partner dumps in extra hot Madras and thinks it’s the best thing since sliced bread.
1 stalk celery, chopped into tiny bits (skip it if you’re out or just hate crunch, no judgment).
1/4 red onion, diced. Or spring onions. Or regular onion soaked in a bit of lemon juice for five.
Handful (about 40g?) raisins, craisins, or chopped dried apricots—some sweetness is key.
A small handful fresh cilantro (coriander), optional. Sometimes I use flat-leaf parsley if that’s looking perkier in the fridge.
Juice of half a lemon (or a generous glug of bottled stuff when I’m caught short)
Salt and pepper, to taste

Okay, Let’s Cook (Kind Of)

Pop those chickpeas in a big bowl and mush them up a bit. Not totally—just enough so some are creamy and some stay whole. A potato masher works, or honestly, the back of a mug if your kitchen’s like mine and stuff disappears.
Add your chopped celery, onion, and dried fruit. This is where I usually sneak a taste and remind myself not to eat all the raisins directly out of the packet (it’s a struggle).
In another bowl—or just right on top if you’re lazy like me—stir together mayo (or yogurt), curry powder, lemon juice, salt, and pepper. Give it a taste; sometimes the curry powder needs a bit more zing, so I add extra or a pinch of cumin. Don’t worry if it looks weird at first, it always comes together. Actually, it looks a bit like a science experiment—but tastes ace.
Mix the dressing into the chickpea mix. Fold in cilantro if you’re using it. Have another little taste, pretend you’re Gordon Ramsay but without the shouting.
Stick it in the fridge for at least 20 minutes if you can. It really does help the flavors mingle (and let’s be real, gives you time to clean up the bomb site that is now your kitchen).

A Few Notes From the Trenches

I once tried this with store-brand curry powder; it was…fine, but not quite as punchy. Try different ones and see what you like—seriously, even the “wrong” curry powder is still pretty tasty.
I think this tastes better the next day, but the chickpeas get softer, so maybe eat it before day three just to be safe.
If you go heavy on lemon, you may want a smidge more mayo to balance it. Or not—it’s up to you.
I always forget to season properly, so do what I can’t: taste and adjust.

Some Variations That Actually Work (& One That Didn’t)

I sometimes swap the dried fruit for chopped apple for crunch—it’s surprisingly good! Bit left field, but hey.
Tried adding diced roasted sweet potato once. It kind of took over, not a fan, wouldn’t do that again. You live, you learn!
For a vegan version, use vegan mayo and skip the Greek yogurt idea unless you have a plant-based one handy.
I occasionally toss in a handful of toasted almonds—crunch city.

Gear: Do You Actually Need It?

Honestly, a good bowl is all you need. If you’ve got a potato masher, fab, but if not, the mug trick works. I’ve used a pint glass in a pinch (don’t whack it too hard, though—I did and ended up with a nice mess). Fancy chef’s knives are great, but that knackered paring knife hiding at the back of your drawer is just fine.

How to Store (Though It Vanishes Fast)

I whack this in an airtight container and shove it in the fridge. It keeps for 2-3 days, but, honestly, in my house it never lasts more than a day—people keep coming back for spoons of it. Maybe I should double the batch, but then again, maybe not.

This Is How I Serve It (Because, Well, Habit)

Usually, I just pile it onto toast or stuff it into pita bread with a big handful of rocket. Sometimes we make wraps for packed lunches (which, by the way, always get soggy if you overfill—learnt that the hard way). My cousin eats it by the forkful straight from the bowl. I say, you do you—be as civilised (or not) as you want.

Lessons Learned the Slow Way (Pro Tips-ish)

I once tried rushing the chill time and just ate it straight away—honestly, the curry flavor wasn’t really there yet, so try to wait if you can.
Don’t mash the chickpeas to total mush; it turns gluey. (I did that during a video call, big mistake.) You want some bite.
Oh, and if you use raw onion, rinsing it in a bit of cold water really does take the aggressive edge off—learned that after serving it to a hot date. Not recommended.

FAQ Time: Real Questions I’ve Genuinely Been Asked

Can I make this with dried chickpeas? Sure, but you’ll need to soak and cook them first. Honestly, I use canned ninety percent of the time. Life’s too short sometimes.
What else can I put in? Loads. Chopped spinach? Go for it. Grated carrot? Why not. Just don’t ask me about olives; that’s one experiment I won’t repeat.
Does this freeze? Kind of, but I don’t think it’s at its best after thawing. The texture goes strange. Might be just me, but I say stick to the fridge.
Best store-bought curry powder? I’m partial to Penzeys and Spicewalla—they’re proper tasty. But whatever is in your cupboard will probably work okay.
Any online guides you recommend? Actually, Budget Bytes has a lovely take—always worth a peek if you want step-by-step pictures.

Did I forget anything? Probably. But that’s how real kitchens work, isn’t it? Anyway, here’s to the best curried chickpea salad you’ll make this week—even if you forget the cilantro or spill half the curry powder. Life goes on. Enjoy!

Best Curried Chickpea Salad: My Real-World Recipe Guide