If you’re looking for something fresh, filling, and full of flavor, this Curried Carrot and Chickpea Salad is it. It’s got warm spices, crunchy textures, and creamy dressing—all in one bowl. I make this on repeat when I want something quick but still feel like I’m eating something really good. It holds up well in the fridge too, so it’s great for meal prep!
🥗 Why I Love This Recipe
This salad came into my life during a week I was tired of the same old greens. I wanted something hearty but still light. I pulled together some pantry staples—chickpeas, carrots, and curry powder—and boom, this was born.
- It’s packed with flavor from the curry and garlic.
- Chickpeas make it filling without being heavy.
- The textures—crunchy, creamy, tender—all play together so well.
- It gets even better the next day.
🛒 What You’ll Need
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups shredded carrots
- 1/4 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1/4 cup chopped cilantro or parsley
- Optional: 1 tablespoon toasted sesame seeds
👩🍳 Pro Tips
- Use pre-shredded carrots to save time, or shred them fresh for the best texture.
- Mash some of the chickpeas before mixing for a creamier texture.
- Chill it for 30 minutes after mixing to let the flavors really settle in.
- Double the batch for meal prep—you’ll thank yourself later.
- Add crunch with a handful of sunflower seeds or chopped nuts if you like.
🔧 Tools You’ll Need
- Medium mixing bowl
- Spoon or spatula
- Cutting board & knife
- Can opener
- Measuring spoons & cups
🔁 Substitutions & Variations
- Vegan? Use dairy-free yogurt and vegan mayo.
- No maple syrup? Swap for honey or agave.
- Don’t love cilantro? Use parsley or skip it.
- Spice it up with a pinch of cayenne or red pepper flakes.
⏱️ Make-Ahead Tips
- You can make the dressing 2–3 days ahead and store it in the fridge.
- Assemble the full salad up to 24 hours in advance. Stir again before serving.
👨🍳 Step-by-Step Instructions
Step 1: Make the dressing
In a medium bowl, mix together the yogurt, mayo, lemon juice, olive oil, maple syrup, curry powder, cumin, garlic powder, salt, and pepper until smooth.
Step 2: Add chickpeas and carrots
Add the drained, rinsed chickpeas and shredded carrots to the bowl. Mix gently until everything is coated in the dressing.
Step 3: Stir in herbs and optional seeds
Add the chopped cilantro (or parsley) and sesame seeds if using. Stir to combine. Taste and adjust seasoning.
Step 4: Chill or serve
You can eat it right away, or cover and refrigerate it for 30 minutes for even better flavor.
🍽️ Servings & Time
- Serves: 4
- Prep Time: 10 minutes
- Chill Time (optional): 30 minutes
- Total Time: 10–40 minutes
🔬 Why This Recipe Works (Quick Science)
- Yogurt and mayo give creaminess while balancing the tangy lemon and warm curry.
- Curry powder and cumin are fat-soluble, so mixing with oil helps bring out their flavor.
- Chickpeas soak up all the spices and dressing like a sponge, getting tastier over time.
📅 Meal Plan Ideas
- Serve it over a bed of greens for lunch.
- Wrap it in a tortilla or pita with spinach for a quick dinner.
- Spoon it on top of rice or quinoa.
- Use as a side for grilled chicken or fish.
🚫 Common Mistakes
- Not rinsing chickpeas—you’ll end up with a briny flavor.
- Using too much curry powder—it can get bitter. Stick to the measurements!
- Forgetting to season—always taste and add a pinch more salt or lemon if needed.
🍽️ What to Serve With
- Warm pita or naan bread
- Grilled tofu or chicken
- Lentil soup
- A crisp cucumber salad
❄️ Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- It actually tastes better the next day!
- Not freezer-friendly—fresh is best.
❓ FAQ
Can I use canned carrots?
Not recommended—too soft and watery.
Can I make this nut-free and dairy-free?
Yes! Just use a dairy-free yogurt and mayo.
Is it spicy?
Nope—just flavorful. You can add heat if you want.
How do I make it more filling?
Add cooked quinoa, brown rice, or some avocado slices.
❤️ Final Thoughts
This Curried Carrot and Chickpea Salad is proof that simple ingredients can still make magic. Whether you’re meal-prepping or just need a fresh lunch in 10 minutes, this bowl is here for it. Give it a try and let me know how it goes in the comments—or drop a question if anything’s unclear. I love hearing how it turns out for you!