Curry Chickpea Salad

Curry Chickpea Salad Recipe Curry Chickpea Salad Recipe

Here’s a great twist on the same old “salad” we usually dish out. Chef Gwen’s Curry Chickpea Salad recipe is a yummy addition to your brunch, lunch, or snack-time repertoire. This vegan, gluten-free, curry-infused salad is full of good-for-you ingredients like chickpeas, green and red bell peppers, celery, raisins, plus it has the added goodness of Garden of Life mykind Organics Turmeric Booster powder! Be creative—use this as a salad, in a sandwich, with pita bread or veggies, or on top of greens—the options are endless. And you can feel great knowing you’re serving (or eating!) a healthy, yummy, delightful bite!

Serves: 4-6


  • 2 cans chickpeas rinsed and drained 

  • ½ cup green bell pepper diced 

  • ½ cup red bell pepper diced  

  • 2 celery stalks diced 

  • ¼ cup onion diced 

  • ¼ cup raisins 

  • ¼ cup cilantro chopped 

  • 2 tsp. curry powder 

  • 1 tsp. mykind Organics Turmeric Booster 

  • 2 Tbsp. olive oil 

  • 2 tsp. lemon juice 

  • ¾ cup vegan mayonnaise 

  • ½ tsp. salt

  • ¼ tsp. pepper 


  1. Slightly mash chickpeas with a fork.

  2. Whisk together curry powder, turmeric booster, olive oil, lemon juice, vegan mayo, salt and pepper.

  3. Place chickpeas, veggies, cilantro, and raisins into a bowl then pour dressing over and toss until everything is coated.

  4. Serve with pita bread, in a sandwich, or on a salad. 


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