Chilled Curried Chickpea and Vegetable Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant and protein-rich chickpea salad spiced with curry powder and mixed with crisp vegetables, ideal for healthy picnic meals. This salad recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, red bell pepper, celery stalks 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.

Ingredients

• 15 oz can, drained and rinsed canned chickpeas
• 1 medium, diced red bell pepper
• 2 medium, diced celery stalks
• 2, thinly sliced green onions
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 1/2 tsp curry powder
• 1 tbsp fresh squeezed lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped (optional) fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.