Chilled Curried Chickpea and Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and protein-rich chickpea salad spiced with curry powder and mixed with crisp vegetables, ideal for healthy picnic meals. This general-inspired salads (vegetarian) ready in about 15 minutes pairs medium, diced red bell pepper, medium, diced celery stalks, thinly sliced green onions into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, mash 15 oz drained and rinsed canned chickpeas with a fork or potato masher until mostly broken but still chunky.
  2. Step 2: Add 1 medium diced red bell pepper, 2 diced celery stalks, and 2 thinly sliced green onions to the bowl and stir to combine.
  3. Step 3: In a separate small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 1/2 tsp curry powder, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  4. Step 4: Pour the yogurt-curry dressing over the chickpea mixture and fold gently until all ingredients are evenly coated.
  5. Step 5: Stir in 2 tbsp chopped fresh cilantro if using. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled as a salad or sandwich filling.

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Frequently asked questions

How long does Chilled Curried Chickpea and Vegetable Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Curried Chickpea and Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red bell pepper from drying out.

Can I substitute ingredients in Chilled Curried Chickpea and Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Curried Chickpea and Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Curried Chickpea and Vegetable Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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