Chickpea Curry Salad
  • Alaina Hinkle

Chickpea Curry Salad

Updated: Nov 23, 2019

Okay, I do not know if I am the only one, but I have always been scared to experiment around with curry! I am not sure why, maybe because the flavors are more out of my wheelhouse? Then again... how is it "out of my wheelhouse?" Sometimes I think we are our own worst enemy! Truly... I am SO mad at myself for ever, ever, EVER, thinking this. This Chickpea Curry Salad is the definition of : DELICIOUS. You all told me that with these next 4 weeks of lunch posts being sponsored by Kinsho Kitchen,you wanted to see more vegetarian options & so here we have it! If you are a vegetarian or omnivore alike... you must try this. So scrumptious, quick, clean & terrific... did I say it was good? ;)

Also you can tell how PERFECT my Kinsho Kitchen container is. I seriously LOVE them. I have the large, stainless steel, snack size & now their MEDIUM size bento box, that just came out. They are perfect. No more playing Tetris in your fridge to fit all your containers in there for lunch tomorrow. Cut down on cleaning time when you get home, because you only have 1 container! Not to mention I love the portion sizing. It really helps to stay on track... especially when I want to eat the whole container of this curry salad! You can get any of the containers on amazon. Just search Kinsho Kitchen & I also linked the link to the medium ones as shown, above!


2 15 oz chickpea cans

3/4 cup greek yogurt

1 1/2 tbsp Green Curry Paste

1 1/2 tsp curry powder

1 tbsp mayo

1/2 tsp salt

1/4 of chili powder

4 tbsp light olive oil

1 carrot shredded

1/2 cup chopped fresh cilantro

1/4 cup crushed raw cashews


1. In a large mixing bowl add in chickpeas that have been drained & rinsed. Then take a potato smasher & start smash the chickpeas. You want it to become pretty much smashed, but with some chickpea pieces whole. Then sprinkle salt & pepper on top & set aside.

2. In a medium sized bowl add in greek yogurt, olive oil, green curry paste, curry powder, mayo, salt, chili powder & whisk together until full incorporated. Then set aside.

3. Begin shredding the carrot over the chickpea bowl. I like using large setting to get bigger pieces of carrots, as well as the tri colored carrots, to add in a little bit of color. Then in food processor, process 1/4 cup of raw cashews into bite sized pieces, you do not want it to becoming fully processed. We want the crunch from the cashews! Then pour on top of the carrot & chickpeas.

4. Chop the cilantro & add that on top of the chickpea mixture & then pour the curry sauce over the chickpea mixture as well. Then take a spatula and combine until completely mixed.

When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

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