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Description
High Protein Curried Chickpea Salad is a quick, no-cook recipe featuring mashed chickpeas tossed in a flavorful curry dressing with crunchy green onions, gherkins, raisins, and almonds. Perfect for sandwiches, crackers, or as a side.
Ingredients
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 1/4 cup sliced green onions
- 1/4 cup finely chopped gherkins
- 1/4 cup raisins
- 1/4 cup almond flakes
- 1/2 cup light mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon fresh lime juice
- 1 tablespoon curry powder (mild, or to taste)
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 clove garlic, crushed or grated
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh coriander, chopped, for garnish
Instructions
- Place the drained and rinsed chickpeas in a large mixing bowl. Using a fork or potato masher, partially mash the chickpeas. Aim for a textured consistency, leaving some whole for bite.
- Add the sliced green onions, finely chopped gherkins, raisins, and almond flakes to the bowl with the chickpeas.
- In a separate small bowl, whisk together the light mayonnaise, fresh lime juice, curry powder, cayenne pepper (if using), crushed garlic, and Dijon mustard until well combined.
- Pour the prepared dressing over the chickpea mixture in the large bowl. Stir thoroughly to ensure all ingredients are evenly coated.
- Taste the salad and adjust seasoning with salt and freshly ground black pepper as desired.
- Garnish with freshly chopped coriander before serving. This salad is delicious served as is, in sandwiches, or with crackers.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, higher-protein option.
- Add cayenne pepper for extra heat if desired.
- Adjust curry powder to taste for mild or spicier flavor.
- Salad can be made ahead and stored in the fridge for up to 3 days.