Roasted Curry Chickpea Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine American, Indian
Servings 4 servings


  • 2 15 oz cans drained and rinsed organic chickpeas
  • 2 stalks diced celery
  • 1/2 cup golden raisins
  • 1/4 cup spicy mustard
  • 1/2 bunch of parsley
  • 2 tbsp curry powder
  • salt and pepper to taste
  • 2 cloves diced garlic
  • 1/4 cup vegan mayo


  • Roast chickpeas on a cookie sheet at 350 with the garlic for about 15-20 minutes.
  • Toss together in a large bowl while chickpeas are warm. Then cool the salad, this salad is best served cold, and perfect for summer!


Lower Fat Option – Omit or reduce vegan mayo.
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