Easy Curry Chickpea Salad

It’s only the beginning of February and I’m already sick of packing my lunch every day. Anyone with me?! I don’t have time or money to go out and buy food for lunch, nor the convenience of doing so at anywhere I would actually enjoy taking my lunch (university food court options are not for me). So I often find myself in a bit of a lunch rut, especially at this time of year when seasonal produce is at a minimum. Enter the chickpea salad, an even easier version of one of my favorite chicken salad recipes that requires no cooking or shredding of chicken.



I can throw this together in less  than 10 minutes at night, pack it up and have it ready to go in the morning. I am the type of person that has to do everything, and I mean everything, the night before in order to function and get on the door on time in the morning. We’re talking lunch needs to be ready to grab and go, clothes need to be picked out, bags need to be set by the door, and if breakfast is pre-prepped than I’m really good to go. Somehow I turned out to be neither a night owl nor a morning person, which is so inconvenient.

Anyway, if you’re like me or your fridge is looking a little bare, try this chickpea salad. It’s great with crackers, in a sandwich, rolled up in a wrap, or even atop some greens. I like to eat them with Mary’s Gone Crackers, the herb variety, my favorite cracker lately.     I especially love when I can find them on sale!

This is about as easy and economical as it gets when it comes to lunch, not to mention a bit of a change from your lunch rut.



  • 1 can chick peas (garbanzo beans), drained and rinsed
  • 2 Tablespoons vegan or regular mayo (can sub Greek yogurt or a mixture if desired)
  • 1 teaspoon curry powder
  • 1 teaspoon lime juice
  • 1/4 teaspoon each salt and pepper


  1. Mix together mayo, curry powder, lime juice, and salt and pepper to make dressing
  2. In a separate bowl smash the chickpeas to desired consistency, the more they are mashed the more “salad” like this will turn out*
  3. Mix dressing in with smashed chickpeas until well incorporated

This will stay well in the fridge for 2-3 days.

Serves: 2-3

*If you want a really even consistency and hate mashing chickpeas (please tell me who loves this activity and send them my way), you can throw them into the food processor and give it a few pulses instead, just be careful not to break them up too much

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