Homemade & Yummy

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Healthy Chickpea Salad with Curry Vinaigrette

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Simple ingredients are all it takes to make this Healthy Chickpea Salad. Looking for an easy gluten-free and meatless dinner option? I’ve got you covered.

Nutritious chickpeas combined with fennel and spiralized carrots, lightly coated with a flavourful curry salad dressing.

Overhead shot of Healthy Chickpea Salad in bowl garnished with fennel fronds.

Chickpeas are a staple in my kitchen cupboard. With FALL and apple season just around the corner, my Apple Salad with Chickpeas is great for breakfast, brunch or lunch.

With summer behind us, most families are back to crazy busy schedules. Getting everyone out the door in the morning starts the day off running. Then, the running continues will all the extra activities. I remember driving my girls to dance classes several times a week, not to mention weekends too.

Ingredients ready to make the chickpea salad.

With all the craziness, preparing food for breakfast, lunch, and dinner can seem like such a chore and downright over-whelming for some. I guess that is way takeout is so popular. Why not try some easy chickpea recipes instead?

How To Make Healthy Chickpea Salad

Did you know that many healthy recipes are not difficult to make? Most require only a few ingredients, like in this simple chickpea recipe.

For this easy, healthy chickpea salad you will need the following ingredients:

  • chickpeas
  • fennel
  • carrots
  • curry flavoured olive oil
  • lime juice
  • turmeric
  • curry powder
  • agave nectar
  • salt

I use canned chickpeas all the time. I have found a great organic brand at my local Costco. Some people refer to them as garbanzo beans, and they are the main ingredient in hummus and falafel (I bet you already knew that right?).

Chickpeas in a bowl with carrots and fennel ready to get mixed into a salad.

This chickpea salad with fennel and carrots makes a great main dish for dinner. This recipe makes 2 nice size servings.

I used a spiralizer to cut the carrots (I love using kitchen gadgets), but you can cut them however you like. Grate, julienne, dice, there is NO wrong way to get the job done. The same goes for the fennel. I just thinly sliced it.

Curry vinaigrette getting poured over the chickpeas, carrots and fennel.

Open the canned chickpeas and give them a rinse. That is the convenience of using the canned variety. If I had to cook the chickpeas, I would have had to PLAN ahead of time. Isn’t that the problem most people have? Planning the meals? Why make it harder than it has to be. USE CANNED, they are ready when you are. By all means, feel free to cook them from scratch if you wish.

Close up of Healthy Chickpea Salad in a bowl with a fork, ready to eat.

Put the carrots, fennel and chickpeas in a bowl. Mix together the curry vinaigrette. Have you ever tried curry flavoured olive oil? So good. If you don’t have any, not to worry. You can simply use regular olive oil (or oil of your choice) and increase the curry powder slightly.

Combine everything together and there you have it, Healthy Chickpea Salad is ready to eat. All done in about 20 minutes (including cutting the veggies).

Healthy Chickpea Recipes

Are chickpeas healthy? YES! They are a great source of protein, carbs, fiber, vitamins and minerals. They are the perfect budget-friendly meat alternative and can be used in a variety of recipes. Here are a few of the recipes you can find on my site:

Next time you are in the need of a quick dinner option that is easy to make, and easy on the budget too, I hope you give this Healthy Chickpea Salad with Curry Vinaigrette a try. Nutritious meals don’t have to be time-consuming.

Close up shot of a forkful of Chickpea Salad.

What is your favourite way to enjoy chickpeas?

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Overhead shot of Healthy Chickpea Salad in bowl garnished with fresh dill.

Healthy Chickpea Salad with Curry Vinaigrette

Course: Dinner Salad
Cuisine: Canadian
Keyword: Budget Meals
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 364 kcal
Author: Homemade & Yummy

Nutritious and budget-friendly, this Healthy Chickpea Salad with Curry Vinaigrette is easy to make, and perfect for lunch or dinner. Vegan and gluten-free too!

Print

Ingredients

For the Salad:

  • 5 ounces fennel (sliced)
  • 5 ounces carrots (spiralized)
  • 14 ounces canned chickpeas (rinsed)

For the Curry Vinaigrette:

  • 2 tbsp curry flavoured olive oil (or any oil)
  • 1 1/2 tbsp lime juice
  • 1/8 tsp turmeric
  • 1/4 tsp curry powder (or to taste)
  • 1/2 tsp smoked sea salt (or pink salt)
  • 1 tsp agave nectar (or honey)
  • fennel fronds (for garnish)
US Customary - Metric

Instructions

  1. Rinse the canned chickpeas with water in a mesh sieve and set aside.

  2. Cut the fennel and carrots however you like. I thinly sliced the fennel and sprialized the carrots. Place in a bowl.

  3. Add the chickpeas to the carrots and fennel.

  4. Mix the vinaigrette ingredients together. Pour over salad ingredients, and toss to coat.

  5. Divide salad into 2 serving bowls. 

    Garnish with fennel fronds.

  6. ENJOY!!

Recipe Notes

If you don't happen to have curry flavoured olive oil, use regular olive oil and slightly increase the amount of curry powder. 

Nutrition Facts
Healthy Chickpea Salad with Curry Vinaigrette
Amount Per Serving
Calories 364 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Sodium 1219mg 51%
Potassium 805mg 23%
Total Carbohydrates 42g 14%
Dietary Fiber 12g 48%
Sugars 5g
Protein 11g 22%
Vitamin A 239.3%
Vitamin C 19.5%
Calcium 12.8%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  15. I am totally in love with chickpeas and I think they are such an unsung culinary hero for so many reasons! Your salad looks both interesting and flavorful and I especially love your use of fennel in this one!

    Reply

  18. This is such a fantastic recipe, Gloria! I love a good curry vinaigrette AND chickpea salad, so bringing them together is a total win in my books. Hearty, delicious, and full of feelgood <3

    Reply

  19. Chickpea salads somehow turned out to be my favorite salads. I fell in love in chickpeas this summer. I can’t wait to make this salad. It sounds really delicious. And that vinaigrette… just yum!

    Reply

  20. This salad sounds fantastic, except for the fact that fennel is probably the one food I just dislike the most. I was very late in the spiralizer game as I only got myself one earlier this year so I’m still an excited newbie, so anytime I see a new recipe that requires the use of it I get excited. I huess I’d just have to skip the fennel in this one. But I saw you linked to a different salad with apple, so I might as well check that one out – maybe it suits my taste even more!

    Reply

  21. We always have chickpeas stocked in our pantry because they are just so good for you and versatile! Love the pairing with curry here. This is something I would meal prep on Sunday for easy lunches throughout the week 🙂

    Reply

  23. I like this wholesome protein rich salad, curry vinaigrette is wonderful idea, chickpea and curry powder goes really well. I haven’t tried fennel in my salad. I need to too do it.

    Reply

  24. I love chickpeas because I feel like they’re super satisfying and tasty, while also being healthy! But I think I’d especially love them in a salad like this… Mainly because that curry vinaigrette sounds insanely good. Plus, I can never have enough fennel in my life!

    Reply

  25. I love a great chickpea salad! Love that you used fennel, I don’t use it enough and I love the flavors. Adding curry oil and turmeric puts the flavors over the top delicious! This is a great make ahead for the week salad as well!

    Reply

  26. We make piles of hummus here, but not too many chickpea salads! And I haven’t used my spiralizer in a while. I know what this means. It’s time to make a curry chickpea salad and spiralize some carrots. Luckily you have a recipe just for that idea. 😉 And I won’t argue with healthy and easy either. We could all use more of that.

    Reply

  28. I love your curry vinaigrette! I always have a can of chickpeas on hand because they’re my go-to ingredient if someone says they’re a vegetarian. I never even thought to put curry on it to turn it into a salad. I also never knew there was curry flavoured olive oil so now I have to go find it to try it! Great recipe!

    Reply

  30. I love a good chickpea salad. It’s so hearty and satisfying, but in a way that’s healthy and doesn’t feel overwhelming. I think your pairing with fennel and carrots is absolutely brilliant, especially with the curry vinaigrette. What a fantastic combination of flavors and textures. I foresee this salad being in my lunch future very soon!

    Reply

  32. I enjoy curry and prepare it often but never thought of using it for a salad dressing this is very creative and an excellent idea. Need to try this salad soon I bet is so flavorful. That smoked salt must give a tasty finish.

    Reply

  34. I LOVE the idea of this salad. Few things I want to mention here: I like the bowls you used in the pictures. I have something similar to the white bowl which I use for Asian nights in our home. My pantry is always stacked with chickpeas because I often make hummus. You have provided me with another way to use my chickpeas. This salad is light and healthy. Can’t wait to make it.

    Reply

  35. This is yummy.. I’m looking forward to trying this.. I have all the ingredients accept the fennel. I’ll get this on Monday.

    Reply

  37. I’ve never seen a curry flavored olive oil but that sounds intriguing. I use garlic infused olive oil all the time so I bet this would be a fun swap. This salad looks healthy and easy to throw together for a tasty meal. I totally agree with you about using canned chickpeas – so much easier!

    Reply

  39. This is a gorgeous dish! I love all of the fresh veggies and chickpeas are one of my favorite. This looks like a great choice for a quick make ahead lunch.

    Reply

  40. I love chickpeas! Healthy, filling and delicious. I love how quick this recipe is to make. And did you just say curry flavored oil? That sounds amazing! I might have to make my own though. Thanks for sharing.

    Reply

  42. I have all the ingredients except for the curry olive oil. Now, I have to admit I go pretty nutty over flavored olive oils — simply love them and I’m like a little kid in a toy store. I have to find the olive oil and make this salad. It would make such a great luncheon salad.

    Reply

  43. This salad looks so nourishing. I can’t wait to make it for my friends who are vegan. They will appreciate the healthy ingredients and be so happy there will be something satisfying for them on the table. I love the way the spiralized carrots look like noodles. Super fun!

    Reply

  44. I’m intrigued with this curry vinaigrette. I’ve never seen curry flavored oil before but I know I would love it. I like the fennel in this salad too. I wish I had the ingredients so I could make this right now for lunch! Great recipe!

    Reply

  45. This looks so refreshing and light. I love a good salad dressing and this has my favorite curry flavor too. I could eat this for a meal on its own with chickpeas and fennel in there. I’m in heaven.

    Reply

  46. This is such an inventive combination. Raw fennel has that slight anise flavor that really peps up my tastebuds. I never think to use carrots as the mainstay of a salad, but the way you’ve done it here makes me rethink that. This would be a great make-ahead lunch option. Perfect for brown bagging all week long — and healthy too.

    Reply

  47. This looks super tasty. We eat chickpeas on the regular and we’re always looking for new recipes. Can’t wait to try this. Have to hunt down curry flavoured olive oil.

    Reply

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