Curried Chickpea Salad

We tried with chickpea and shredded chicken. Both worked really well. I also did a vegan version with vegan mayo and maple syrup and it went down a treat. For additional sweetness and liquid, add grapes/mango chutney.

Easy to sub different ingredients. I'll probably skip celery next time and do cucumber instead. Tomatoes and feta work in it too. I measured by eye rather than spoons and cups.

As others have said, definitely gets better over time. I did one tbsp curry powder as recommended by other reviewers. Delicious but so simple. I used one of those veggie choppers and was done in no time.

Heeding to previous reviewers, I put only 1 tbs Curry. No need for more, really. It Tastes like heaven in a bowl. So light, inspite of the 'danger' of having chickpeas.

Not my cup of tea. It might be nice if you mix it with things you like instead

I added a little bit of parsley, a little more lemon juice, and only did a tablespoon of curry powder. Came out great!

The dressing on this needs about 2/3 the curry- it is just too much, and it should sit for a bit before eaten. Maybe a little less onion- there's just a lot of flavors and they don't have a chance to mingle. Definitely a make ahead recipe.

I would lessen the amount of curry in this. It was almost too much for a single can of chickpeas, but it was good and tasted fresh!

I added cashews and craisins and it was great!

Only used a quarter of an onion and it was a little overwhelming. Next time I will use less.

Really good with some warm buttered naan bread!

I made it with 1/2 greek yogurt 1/2 sour cream instead, which worked well. The amount of curry spice is too much though, I added 2/3 what the recipe asked for and it was still a bit too strong. I'm also an onion lover but found the amount overpowering. The salad was overall quite good though and I will make again, just with less curry spice and onion.

I would make this without the raw onions next time.

This has quite a unique flavor, but I liked it! It worked well on a sandwich with lettuce and tomato. Though my husband was less of a fan of the flavor.

Very tasty. Next time I would just put the chickpeas, veggies, and herbs in a food processor and blitz it instead of worrying about all the chopping and mashing! Made with 1 tbsp each fresh parsley and cilantro. Otherwise to recipe. Served on bread but would be good on GF Naan (bendy and might hold mixture better).

It was OK, have a feeling it will be better tomorrow once flavours mingle

This was good. It had a lot of flavor and I think it would be good for a tuna salad as well.

Made it the day before for lunch, so the flavours could meld more. I made sure to cut the celery, pepper, and onion into tiny dice, and I only used a little pepper. It turned out very tasty and went really well with the sourdough tortillas I had left over. Daughter declared it "very tasty". It has a definite curry flavour, though it wasn't very hot despite using "hot" madras spice.

I wanted it more spicy so I like to add some green chillies and kashmiri chilli powder and some carrots because I wanted to

Doubled celery, excluded onions

Less onions Less honey Add some salt Add grapes

Just not for us.

This was a nice addition to a Buddha bowl. It was the day before shopping day and just had red onions and peas, but it’s worked

Nothing particularly wrong, just not my kind of thing

The curry powder didn't absorb perfectly into the dressing, leaving it a little grainy. I might try mixing the dressing a few hours before next time.

use greek yogurt with a high fat % or the dressing is a little too runny. says mashing the chickpeas is optional, but i wouldn't skip out on that step

Maybe a bit too much curry for me but taste nice! I would use half of a tiny oignon as well next time.

The sauce and chickpeas were really nice put personally i didn't think the onions or celery worked in it. The flavours were to strong and took away from the creamy curry flavours. If I were to make it again I'd replace them with leftover chicken for a protein boost instead.

I used less sauce and green peppers. I also make my own beans.

I’m thrilled to find this recipe. I’ve been buying curried garbanzos from our grocer’s olive bar and making salads with a grain and veggies. This will be a cost saving solution!

Served it on whole grain toast smeared with avocado- nice combo!

I think adding rotisserie chicken to this would make this much better.

Tasty tasty. I put a bit more curry (also a touch of turmeric) & a bit more lemon juice; All in all, very yummy (in my opinion) & soooo simple to make. I did however forget the parsley, but regardless, I enjoyed it. Enjoyed the honey in the dressing.

Easy, tasty. Wouldn't eat it on its own. Mixing it with rice was nice. Good way to use leftover rice.

Good and didn’t take too long, but not an absolute favorite

Too much onion and honey.

I added turmeric, garlic, and lime zest, used lime instead of lemon juice and laban instead of yogurt and used a little less honey, and put it over quinoa and arugula and topped with zaatar

I think something went wrong for me with this recipe. I followed the recipe exactly, but ended up with way too much dressing and the honey flavor dominated everything else.

Little bit too much curry powder- very spicy!

I used less veggies than the recipe and added a touch more honey in - and was pleasantly surprised with how nice it was! Really good in a wrap with spinach. Definitely one that's going to become part of the lunch rotation.

Really good eaten on toasted buns or wrapped in a paratha or roti. We used two cans of chickpeas instead of one and just increased the amount of sauce a bit, which I think made the ratio better of beans to other veggies.

Many new flavors for me. Thank you for sharing the recipe. D🌄D

This is soooo good. I made it and let it sit in the fridge until the next day and all of the flavors melded together well. I added extra curry and salt and some jalapeños and it was delicious. This is a definite keeper. It's perfect with some sprouts and spinach in a whole grain wrap.

The picture makes this look so tasty I was deeply interested. But for me this recipe is an everything but the kitchen sink of flavor... salty, sweet, sour, bitter, herby, spicy, creamy. A lot of very strong flavors from the dijon, lemon, curry, parsley, raw red onion. I found certain measurements to be too much. It was a lot of parsley. I used half a bell pepper and only a slice of red onion. I don't think this would have been edible had I used the whole red onion it called for. I ended up adding a can of chicken to this to help mellow out the tastes. I think this recipe was an interesting idea but *if* I made it again it would need to undergo some major changes. I would for sure omit the lemon. The salt and pepper seemed unnecessary. The honey might go as well, while the sweetness was enticing it just seemed like too much flavor, I'd be willing to ditch the sugar. The crunch of the bell pepper, onion, and celery does give it a fresh texture. Maybe cilantro or chives would be the better herbs to use? I also thought the flavors might blend better if this got refrigerated overnight. I think if you like an extremely robust flavor then this is right up your alley, for me though it was flavor overload. O_o

Made with maple syrup instead of honey and added serrano for a nice touch of heat.

This came out pretty well! I probably won't have it often and I think I accidentally over-peppered it, but it was still nice on a sandwich. I would highly recommend adding just a bit more honey than advised-- it plays nice with the curry powder, but also it's full of sugar so you do you.