This curry roasted chickpea salad is an easy and delicious salad idea! This high-protein and high-fiber salad is a great way to keep meatless meals interesting.
We’re always looking for different salad ideas to keep things interesting. This curry roasted chickpea salad has become a favorite in our house because it is a high protein vegetarian salad (and if you leave off the feta, it’s one of the best vegan salads too!).
The special item for this salad recipe is curry roasted chickpeas. I love these for a few reasons. First, chickpeas are highly nutritious. They’re high in protein, fiber, and a variety of vitamins and minerals. This recipe uses canned chickpeas which are approachable, easy to use, and low-cost. I also love that these curried chickpeas are a simple 3-ingredient recipe!
If you’ve been looking for more meatless meal ideas, have been wanting to find new recipes with chickpeas, or are just looking for interesting salads to make, this curry roasted chickpea salad recipe is just what you need!
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Why You’ll Love This Curry Chickpea Salad Recipe
Amazing Texture Contrast. The roasted chickpeas are crispy on the outside but tender inside, creating the perfect crunch against fresh, crisp vegetables.
Bold Curry Flavor. The curry powder blend of coriander, turmeric, and cumin adds warm, aromatic spices that transform ordinary chickpeas into something special.
Great Vegetarian Lunch Option. Packed with plant-based protein from chickpeas and fresh vegetables, this salad is filling, nutritious, and satisfying as a complete meal.
Curry Chickpea Salad Ingredients
Canned Chickpeas aka garbanzo beans. The protein-packed star that becomes crispy and flavorful when roasted with curry spices. They provide substance and make this salad a complete meal.
Olive Oil. Helps the curry powder stick to the chickpeas and creates that golden, crispy exterior when roasted. If you don’t have olive oil, you could also use canola oil, vegetable oil, or grapeseed oil.
Curry Powder. Brings the flavor that transforms plain chickpeas into something extra delicious with its warm blend of savory and sweet spices like coriander, turmeric, and cumin. You can use your favorite spice brand’s curry powder or make your own blend.
Best Salad Ingredients to Pair with Your Curry Roasted Chickpeas
Greens. Provide the fresh, crisp base that balances the warm, spiced chickpeas and adds nutrients and color. You can use whatever greens you like for the base of your salad! We like baby romaine / baby sweet lettuce mix, red leaf lettuce, and spring mix.
Tomatoes. Adds juicy sweetness and a pop of color to our salad. I prefer to grab a handful of cherry tomatoes, cut them in half, and toss them on!
Cucumbers. Adds a refreshing crunch to our salad. I like to use mini English cucumbers because they are seedless, and it’s easy to cut into bit-sized circles or wedges.
Cooked Green Peas. Another delicious source of plant-based protein and fiber without taking over the flavor. To keep things easy, we’ll often use a small steamer pack of frozen peas, putting them in the microwave to cook when we throw the chickpeas in the oven. This allows them time to cool down before putting them on our salads.
Optional Feta Cheese. Adds creamy, tangy flavor that pairs beautifully with the curry spices and fresh vegetables. It also adds additional protein to your salad.
Dressing of choice. Ties everything together and allows you to customize the salad to your taste preferences, from simple vinaigrette to creamy ranch. A simple vinegar and oil dressing works well on this salad. A lemony oil-based dressing is another great option. I personally love using Bolthouse Farms cucumber ranch yogurt-based dressing on this salad (so creamy, so good, and low calorie!). Try a few different kinds to find your favorite!
See the recipe card at the bottom of the page for full recipe ingredients, measurements, and instructions.
How to Make Curry Chickpea Salad
Preheat oven: preheat to 400°F
Prep chickpeas: Drain and rinse canned chickpeas and pat dry with a clean towel. In a medium bowl, toss chickpeas with oil until evenly coated. Add curry powder and toss again until evenly coated
Cook chickpeas: Spread into an even layer on a cookie sheet and bake for 35-40minutes, or until golden brown and crispy. Let cool at least a few minutes before serving or placing on your salad.
Assemble the salad: using the greens, veggies, and dressing of your choice.
Curry Chickpea Salad Recipe Tips
For the best results, make sure to thoroughly drain and pat dry your canned chickpeas before roasting. This removes any excess moisture so the chickpeas can develop a nice crispy exterior.
Let the roasted chickpeas cool completely before adding them to your greens to prevent wilting.
For the freshest taste, assemble the salad just before serving. However, you can prep all the components of your salad ahead of time to save time!
What to Serve With Curried Chickpea Salad
This curry chickpea salad works wonderfully as a light lunch on its own or as a side dish alongside grilled proteins like chicken, fish, or tofu. Since we’re using curry powder this salad also pairs beautifully with Mediterranean-inspired meals, Indian dishes, or Middle Eastern cuisine.
For a completely meatless meal, serve it alongside a grain-based salad like tabbouleh and some warm naan bread, pita chips, or crusty whole grain bread.
Storing Leftover Curry Chickpea Salad
Store the roasted chickpeas separately, once fully cooled ,in an airtight container in the fridge for up to 5 days. While they’ll lose some of their initial crispiness over time and become more tender, they still taste great and make a delicious snack on their own!
For the best results when storing the complete salad, keep the dressing separate and add it just before eating to prevent the greens from becoming wilted. The assembled salad will keep in the refrigerator for up to 3 days.
Recipe FAQs
Is this curry roasted chickpea salad vegan friendly? Yes! Omit the feta cheese (or replace it with a vegan-friendly cheese substitute), and you’re good to go!
What else can I do with curry roasted chickpeas? While I tend to put mine on salads, a lot of people love to snack on them! I will say, I do tend to grab a handful (or two) straight from the pan every time I make these…they’re quite delightful!
Could I add grains to this curry roasted chickpea salad? Definitely! Cooked quinoa would be a great addition to this salad. This would be a great way to add even more plant-based protein and fiber.
I’d like to add more crunch to my salad, what do you recommend? If you’d like to add a little extra crunch to your salad, consider adding sliced nuts, seeds, or croutons.
Love This Recipe? You May Also Enjoy
Chickpea Curry Salad Recipe
Ingredients
Curry Roasted Chickpeas
- 2, 15 oz cans of chickpeas aka garbanzo beans
- 1 tablespoon olive oil
- 1 tablespoon curry powder
Salad Ingredients
- Greens of Choice ie – spring mix
- Cherry Tomatoes rinsed and halved
- Seedless Cucumber rinsed, and cut into quarter-moons
- Green Peas cooked and cooled*
- Optional: Feta Cheese
- Dressing of Choice*
Instructions
Curry Roasted Chickpeas
- Preheat oven to 400°F
- Drain and rinse canned chickpeas and pat dry with a clean towel
- In a medium bowl, toss chickpeas with oil until evenly coated. Add curry powder and toss again until evenly coated
- Spread into an even layer on a cookie sheet and bake for 35-40minutes, or until golden brown and crispy
- Let cool at least a few minutes before serving
- Store leftover roasted chickpeas in an air-tight container in the fridge.*
Curry Roasted Chickpea Salad
- Assemble salad ingredients on a plate, starting with greens, then veggies, then chickpeas, then feta (if using), and topping with dressing of choice.
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