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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?

Curried Chickpea Tuna Salad Wrap
Enjoy this on salads, wraps, or sandwiches

📖 About

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!

Spices, Chickpeas, Onions, Cilantro, Lemon, Raisns, And Tahini
Ingredients needed for this recipe

🍲 Key ingredients

  • 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?
Mashed Chickpeas In A Bowl
Mash some chickpeas in a bowl to start

🔪 Instructions

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.

Curried Chickpea Tuna Salad
Add in the vegetables and seasonings

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.

Curried Chickpea Tuna Salad
Enjoy this twist on a classic recipe

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.

🌡️ Storage

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.

Curried Chickpea Tuna Salad Wrap

💭 Budget tips

We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

  • Cook your chickpeas from dry since they are more affordable than canned
  • Serve this chickpea salad in wraps or sandwiches to make it last longer
  • Try making your own vegan mayo!

🍴 Tasting notes

This smashed curried chickpea salad is such a hit in our house. We know you’ll love it too. It’s:

  • Spicy
  • Sweet
  • Creamy
  • Crunchy
  • Filling

If you try this, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

Curried Chickpea Tuna Salad

Smashed Curried Chickpea Salad

Mitch and Justine
Take an imaginary trip to India with this curried chickpea salad! It’s packed with protein, spice, and bursts of sweet flavor. With its versatility, this meal can be served on just about anything. Your family will thank you for this one!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine American, Gluten-Free, Indian, Vegan
Servings 4 servings
Calories 330 kcal


  • Baking sheet
  • Food processor or potato masher
  • Large mixing bowl


  • 2 cups cooked chickpeas ($0.34)
  • 1 stalk celery, finely diced ($0.05)
  • ¼ cup red onions, finely diced ($0.03)
  • cup raisins ($0.21)
  • ¼ cup roasted cashews ($0.43)
  • 4 tbsp lemon juice ($0.36)
  • 3 tbsp vegan mayo ($0.20)
  • 1-2 tbsp cilantro, minced ($0.07)
  • 2 tsp curry powder ($0.02)
  • 1 clove garlic, finely minced ($0.04)
  • ¼ tsp cayenne powder ($0.02)
  • Salt and pepper to taste ($0.02)


  • Preheat an oven or toaster oven to 350°F. Spread cashews out on a baking sheet, and roast for 10-15 minutes, or until golden brown.
  • Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
  • Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don’t have a food processor, you can use a potato masher or a fork to achieve the desired results.
  • Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
  • Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!


  • Cashews are our favorite nut to use in this recipe, but toasted almonds work great too!


Serving: 1servings | Calories: 330kcal | Carbohydrates: 32.7g | Protein: 6.8g | Fat: 18.1g | Saturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 458.3mg | Fiber: 7.4g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 4.5mg | Calcium: 160mg | Iron: 1.04mg
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♻️ Similar recipes

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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?

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.

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