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Curry Chickpea Salad

Makes about 5½ cups

Author Molly Patrick


Sauce Ingredients

  • ¾ cup raw cashews, soaked in water for 10 minutes (100 g)
  • 1 tablespoon Medjool dates, soaked in water for 10 minutes and chopped
  • ½ cup water (120 ml)
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut aminos
  • ½ tablespoon curry powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (about 10 turns)

Salad Ingredients

  • 3 cups canned chickpeas, drained and rinsed
  • cups red grapes, halved (225 g, can sub diced apple)
  • ½ cup raw pecans, chopped (60 g)
  • ½ cup celery, diced (65 g)
  • ¼ cup red onion, diced (35 g)
  • 3 tablespoons chives, chopped
  • 2 tablespoons parsley, minced


  1. Drain the cashews and dates and discard the soaking water. Place the cashews and dates into your blender, along with the water, lemon juice, coconut aminos, curry powder, garlic powder, paprika, onion powder, salt, and pepper. Blend until creamy and smooth, stopping to scrape down the sides of your blender as needed. Set aside the sauce while you assemble your salad.

  2. Place the chickpeas into a mixing bowl and use a potato masher or large fork to lightly mash about half to three quarters of the chickpeas, leaving the rest whole.

  3. Add the grapes, pecans, celery, red onion, chives, and parsley and gently mix together.

  4. Add the sauce to the salad and stir until all of the ingredients are combined. Transfer to a container and refrigerate.

Recipe Notes

This is fabulous on lettuce leaves (as pictured), but it's also really yummy as a sandwich, or on top of a salad.