Marinated Curried Chickpea Salad

Everyone needs a good salad for the summer season. Because summer salads >>>>.

Ya know back in the winter when all I wanted was soups, stews, and cozy pots of things that are supposed to build up my winter reserves? For me, all of that goes out the window the second it turns to 65 degrees. And this… this might be the most delicious, flavorful chickpea salad to ever come out of my brain.

How I found it in there, I have zero clue.

Just looking at this photo makes my mouth water, because it’s once of those salads that you can’t stop eating! Trust me, but you can’t stop going back to the bowl for all the crunchy little bites. And don’t ask me why, but those rehydrated raisins might be the best part of the salad.

Please do not come at me!

This little recipe does not look like much, but it totally is one of those things that is so much more than the summer of its part. The best part is the fridge does most of the work for you! It’s a lunchtime miracle in the world of salads.

I just love how sweet, spicy, tangy, and crunchy this is. It is actually all of my favorite flavors in one… and I actually can’t handle it. For starters, you have the peppers, the chickpeas, the onion and that curry lime dressing. It. Is. Everything.

It is one of those meal prep wonders… the hardest thing you have to do is juice a lemon and MAYBE open a can of chickpeas. My grandpa had arthritis, so I totally understand that opening a can might be difficult which is why electric can openers exist.

Honestly, all you need to make this chickpea salad into a meal is some greens, avocado, and pita chips. The pita chips, in my personal opinion, are not optional. They totally make the meal!

Yields 3-4 servings

Marinated Curried Chickpea Salad

10 minPrep Time

10 minTotal Time

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  • 1 teaspoon apple cider vinegar
  • juice from 1/2 lime
  • 2 tablespoons olive oil
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon pink sea salt
  • 1/2-1 red bell pepper, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon raisins
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 4-6 cups greens of choice (I love arugula)
  • avocado or pita chips, for serving


In the bottom of a large bowl, whisk together apple cider vinegar, lime juice, olive oil, curry powder, cumin, maple syrup, and sea salt. Season with more salt to taste. Add chopped bell pepper, chickpeas, red onion, raisins, and cilantro to the bowl, reserving a bit of cilantro. Toss to coat in the dressing, then season with salt and pepper. Serve with salad greens and pita chips on the side or crushed on top. EAT.


  1. This recipe looks so yummy! You mention raisins but I don’t see the on the list of ingredients or in the directions of the recipe. Just wondering how much you put in the salad and how long you think the salad would last in the refrigerator? TIA!
    1. Oh my bad! I just edited the recipe to reflect this. The salad lasts around 4-5 days in the fridge. I like to make it on Sunday and eat it all week long!

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