On the lookout for a tasty new plant-based salad for your next cookout or picnic? I was! So, I created this curried chickpea salad with grilled veggies. And it’s my absolute favorite new thing. It’s sooo flavorful, colorful, aromatic, and filling. It’s easy to fix. And it’s full of inviting texture and “superfoodiness” (I think I just made up that word)!

It’s simple

All you need to do is make the curry dressing – just stir together vegan mayo, cilantro, chutney, curry powder, salt, pepper and, if you like a bit of heat, some hot pepper flakes. It’ll be thick enough to coat the chickpeas, which you’ll stir in next. And you’ll finish with diced grilled or roasted bell pepper and grape tomatoes. That’s it!

It can feed a crowd

While this chickpea salad recipe makes five servings, it easily doubles (or triples!) for large gatherings. And if you’re hoping to impress, you can finish preparing this bowl of scrumptiousness tableside by stirring in the just-off-the-grill bell peppers and grape tomatoes for a bit of a showstopper.

It’s versatile

And there’s more. This curried chickpea salad with grilled veggies is delightfully versatile. It turns into a simple no-cook recipe if you skip the grilling or roasting of the peppers and tomatoes — or use leftover cooked veggies. Or it can be transformed into a warm curry entrée by quickly heating up the chickpea salad in a skillet, ladling over steamed brown rice, sprinkling with nuts or seeds, and garnishing with fresh cilantro.

Hope you make it soon … and often!

curried chickpea salad with grilled veggies

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5 from 1 review

• Author: Jackie Newgent, RDN, CDN
• Yield: 5 servings 1x
• Diet: Vegan

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Description

On the lookout for a tasty new plant-based salad for your next cookout or picnic? I was! So, I created this curried chickpea salad with grilled veggies.

It’s sooo flavorful, colorful, aromatic, and filling. And all you need to do is make the curry dressing – just stir together vegan mayo, cilantro, chutney, curry powder, salt, pepper and, if you like a bit of heat, some hot pepper flakes. It’ll be thick enough to coat the chickpeas, which you’ll stir in next. Then you’ll finish with diced grilled or roasted bell pepper and grape tomatoes.

That’s it!

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Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons vegan mayo, such as Primal Kitchen Vegan Mayo made with Avocado Oil
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons Major grey’s chutney or other Indian-style mango chutney
• 1 teaspoon curry powder
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon hot pepper flakes (optional)
• 1 (15.5-ounce) can organic chickpeas, drained
• 1 medium orange or red bell pepper, grilled or roasted, diced
• 1/2 cup small grape tomatoes, grilled on skewers or roasted

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Instructions

1. In a medium bowl, stir together the mayo, cilantro, chutney, curry powder, salt, black pepper and, if using, hot pepper flakes.
2. Add the chickpeas and stir to combine.
3. Fold in the prepared bell pepper and tomatoes, adjust salt to taste, and serve. Note: If making in advance, stir before serving.

@jackienewgent

curried chickpea salad with grilled veggies | On the lookout for a tasty new plant-based salad for your next cookout or picnic? Here you go!#plantbasedrecipes #cookout #picnic #chickpeas #vegan #salad #plantbased

♬ Jiggle Jiggle - Duke & Jones & Louis Theroux

• Category: Salad
• Cuisine: Eastern Mediterranean, Mediterranean, Middle Eastern, Indian

Nutrition

• Serving Size: 1/2 cup
• Calories: 130
• Sugar: 6g
• Sodium: 420mg
• Fat: 3g
• Saturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg

Looking for more cookout- or picnic-worthy salads? Try my creamy plant-based macaroni salad (see recipe HERE), orzo, greens & pan-charred corn (see recipe HERE), and plant-based pesto pasta salad with grilled grape tomatoes (see recipe HERE).