If you’re like us and could eat curries everyday for the rest of your life, you’re in luck. We’re going to show you a way to get your Indian food fix in, while keeping things simple and affordable.
This smashed curried chickpea salad is made with items you probably already have laying around in your pantry, so what’s stopping you?
Let’s Take a Trip to India
This curried chickpea salad is inspired by our deep love for Indian food and culture. As self proclaimed curry experts, it only makes sense for us to try and curry-fy everything we come in contact with.
We are actually supposed to be moving to India this month. Yes, you heard that right. Moving.
So, while that isn’t happening for obvious reasons, we decided to bring a little bit of India here to share with you. It’s saddening to have our travel plans postponed, especially because it’s a place we’ve wanted to go our whole lives.
But, during this uncertain time, cooking always brings us such happiness and joy. We hope it shows in this recipe. So enough about us. Let’s get our curry on!
Ingredients for a Smashed Curried Chickpea Salad
We think all of the ingredients in this recipe make it so delicious, but some of our highlights are:
- Chickpeas: (also known as garbanzo beans). These nuggets are full of protein and fiber. They create an exceptional texture, all while keeping you full for a long time. If you are able to cook chickpeas from dry, or any bean for that matter, it really changes the flavor and texture for the better. But canned beans also work, and they are quicker if you’re in a pinch for time.
- Raisins: the burst of sweetness from dried fruit levels out the spicy curry powder for a perfect harmony in this salad. We personally love raisins or dates best in this recipe, but use whatever your favorite dried fruit is!
- Curry powder: this is really the star of the show (and a star in our hearts). Tread lightly with this flavorful spice though. You can always add more, but it’s much harder to take away.
- Cilantro: if you are one of those people that doesn’t like cilantro (also known as coriander), we can’t be friends. But seriously though, this herb makes every Indian dish so much better, wouldn’t you agree?
How to Make Curried Chickpea Salad
To begin with, you’re going to need to mash some chickpeas in a bowl. You don’t have to completely obliterate them. There should still be some chunks and maybe the odd whole one. Use a potato masher or fork. You can also give them a quick pulse in a food processor to save on time.
Then, roast some cashews if you don’t already have pre-roasted ones from the store. You can use any nut, but we find cashews taste the best in this. You can also omit them entirely if you are trying to save more money.
After you chop and roast everything, mix it all together and that’s it! You can serve it on wraps, over greens, or in a sandwich. We told you this recipe is easy.
How to Store Curried Chickpea Salad
This recipe stores well in the fridge for 3-4 days. To be honest, we may even like it better on day 2 when all of the spices have had a chance to soak in.
Why You’ll Love This Recipe
This smashed curried chickpea salad is such a hit in our house. We know you’ll love it too. It’s:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes You’ll Enjoy
If you’re not a fan of spicy foods or curry, we also have a regular chickpea tuna salad with less than 10 ingredients. But if you enjoy this, you should also test out our red lentil dahl or our sweet potato chili!
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories330
- % Daily Value *
- Total Fat
- Saturated Fat 2.3g 12%
- Sodium 200mg 9%
- Potassium 458.3mg 14%
- Total Carbohydrate
- Dietary Fiber 7.4g 30%
- Sugars 13g
- Protein 6.8g 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
If I cook my chickpeas from dry, do I need to soak them?
It’s not 100% necessary, but it is recommended for two reasons. One, they need to be softened before they boil. And two, pre-soaking them makes them more digestible.
How long do I need to soak the chickpeas for?
The chickpeas should be soaked for a minimum of 8 hours. Overnight is even better.
Do I need a pressure cooker to cook chickpeas?
A pressure cooker is not necessary to cook the chickpeas, but it is preferred so you can “set it and forget it.” It is definitely possible to cook them in a pot on the stove though.