Cold Curried Chickpea Salad

Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.

Curried chickpea salad

Makes two servings
Prep time: 10 minutes


  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1/4 cup chopped cilantro
  • 1/3 cup shredded carrots
  • 1 tsp. red or yellow curry paste
  • 1/4 cup plain, full-fat Greek yogurt
  • 1 tbs. lime juice
  • 1/2 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Seed crackers or Bibb lettuce for serving


  1. Place the drained chickpeas in a large bowl, and use a fork to mash about half of them for texture. Add cucumber, cilantro, and carrots, and stir to combine.
  2. In a small bowl, whisk together curry paste, Greek yogurt, lime juice, sea salt, and pepper. Add yogurt mixture to the veggie mixture and mix well.
  3. Serve with seed crackers for scooping or wrapped in Bibb lettuce leaves.

is an Experience Life senior editor

Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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