Dinner

Curried Chickpea Salad Recipe

Bylina Carter January 8, 2026January 8, 2026

Introduction

This curried chickpea salad is a flavorful and creamy dish perfect for a quick lunch or light dinner. Combining the warmth of curry powder with fresh dill and a smooth tofu dressing, it’s both healthy and satisfying.

The image shows a white ceramic bowl filled with creamy, chunky potato salad. The salad has a pale yellow color with visible small pieces of pale green celery and red onion. It is mixed with fresh dill sprigs and sprinkled with cracked black pepper on top. A silver spoon rests inside the bowl, slightly buried in the salad. The bowl sits on a white marbled surface next to a beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can of chickpeas (drained and rinsed)
2 tablespoons of red onion (roughly chopped)

1 celery rib (diced)
⅓ cup of silken tofu

1 teaspoon of curry powder (plus more to taste)
1 teaspoon of lime juice

½ teaspoon Dijon mustard
½ teaspoon of salt
½ teaspoon of black pepper

3 tablespoons of olive oil
2 tablespoons of fresh dill (minced)

Instructions

Step 1: Add the chickpeas to a medium bowl and mash them with a potato masher or fork until they have a chunky texture. Avoid mashing them into a puree. Add the red onion and diced celery to the bowl, mix, and set aside.

Step 2: In a blender or with an immersion blender, blend the silken tofu, curry powder, lime juice, Dijon mustard, salt, black pepper, and olive oil until smooth, about 1 minute. Taste and adjust seasoning as needed.
Step 3: Pour the tofu mixture into the bowl with the mashed chickpeas. Add the minced dill and mix thoroughly until all ingredients are evenly incorporated.
Step 4: Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Serve and enjoy!

Tips & Variations

For extra texture, add chopped cucumber or shredded carrots to the salad.
Adjust the amount of curry powder to suit your taste preferences.
Use fresh lime juice for the best bright flavor.

Try swapping fresh dill with cilantro or parsley for a different herb profile.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a splash of lime juice if needed to freshen the flavors. This salad is best enjoyed cold or at room temperature.

How to Serve

The dish is served in a white bowl with a brown rim, filled with a creamy mixture that has a chunky texture. The main color of the food is a pale yellow with hints of green, coming from small pieces of vegetables and herbs mixed throughout. Fresh dill sprigs lay on top, adding a vibrant green touch, and small black pepper specks scatter over the surface. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled textured surface with a bunch of green dill on the upper left and two stacked white plates with brown edges in the upper right. A beige cloth is visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu is preferred for its smooth, creamy texture, but you can use regular tofu if blended well. Just press out excess water first to avoid a watery dressing.

Is this salad suitable for vegans?

Yes, this recipe is completely vegan and dairy-free, making it a great option for plant-based diets.