Canada’s food guide

Curried chickpea salad

This creative twist to chickpea salad has a pleasant and light boost of spice. Serve on its own, in a pita or as a sandwich with romaine lettuce! 

Prep time: 20 minutes
Cook time: 0 minutes

Servings: 4

  • 1 can (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
  • 45 mL (3 tbsp) lower fat yogurt
  • 60 mL (¼ cup) diced celery
  • ¼ red onion, diced
  • 60 mL (¼ cup) raisins
  • 1 tomato, diced
  • 2 mL (½ tsp) curry powder
  • 15 mL (1 tbsp) apricot jam (optional)
  • 7 mL (½ tbsp) lemon juice (about ½ lemon)
  • 1 mL (¼ tsp) black pepper
  • Pinch of salt
  1. In a large bowl, place chickpeas and roughly mash with a fork or potato masher. 
  2. Add all remaining ingredients and toss to combine.
  3. Cover and marinate in the refrigerator for 10 to 15 minutes.


  • Do your kids love burgers? This salad would be a perfect side dish. Ask little chefs to measure out ingredients and mix them together. 
  • Try lower sugar peach jam or a drizzle of honey if apricot jam is unavailable.
  • Switch up the beans – try kidney beans or pinto beans instead of chickpeas. 
  • Remember, a little salt goes a long way. Taste the food before adding any salt.
30 minutes or less