I have been in love with my homemade curry powder long enough that I have forgotten how flavorful curry paste really is. All the work of building base flavor is done for you so that you can make simple yet delicious meals like this red curry chickpea salad with ease.
I have not tried it, but I’m certain you could still use curry powder to season a delicious chickpea salad. However, I’m hooked on this version with the paste because of the depth of flavor that it brings so easily.
I opted for minced red onion and green bell pepper to add a little crunch to this salad. Their flavors paired wonderfully with the red curry paste.
When I decided to try the salad with pickles also, I was uncertain if that was the version of this recipe that would make its way to the blog. The pickles do seem suspicious, but they added brightness due to their high acidity. I wouldn’t make this recipe without them!
Variations to the Red Curry Chickpea Salad recipe:
- This recipe can use all mayo or all yogurt instead of a mix. I prefer the mix for a balance of tangy from the yogurt and richness from the mayo.
- To make this recipe vegan, try vegan mayo and/or coconut yogurt and replace the honey with agave nectar.
- Chickpeas are the most traditional legume to make a salad out of, but you could also try this recipe with another mild flavored bean such as great northern, navy or baby limas.
Ways to Serve this Red Curry Chickpea Salad:
- Serve it on toast topped with green onions.
- Turn it into a sandwich with lettuce or spinach.
- Skip the bread and put in on a pile of greens to make a salad.
- Serve it with crackers and eat it like a dip.
- 15 oz can chickpeas, drained
- 1 TBS red curry paste
- 2 TBS each: mayo and Greek yogurt
- 1 TBS honey
- ¼ tsp salt
- 1 ½ TBS lime juice
- ¼ cup each: minced red onion and green bell pepper
- ¼ cup minced pickles
- Green onions and peanuts for garnish
- Use a potato masher and mostly mash up the chickpeas. A few whole ones is fine.
- Mix in the red curry paste, mayo, yogurt, honey, salt, lime juice, red onion, green bell pepper and pickles. Stir until well incorporated.
- Serve on toast, sandwich bread or over a bed of greens.
