Chickpea Spinach Salad With Curry Yogurt Dressing

Name: Chickpea Spinach Salad With Curry Yogurt Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons curry powder; 3 tablespoons apple cider vinegar; 3 tablespoons full-fat yogurt; 3 tablespoons olive oil, plus more as needed; 2 teaspoons Dijon mustard; 4 scallions, light green and white parts sliced; 1/4 cup fresh parsley or cilantro leaves, finely chopped; Salt and pepper; 2 (15-ounce) cans of chickpeas, rinsed; 3 packed cups/3 ounces baby spinach

By Yasmin Fahr

Published July 24, 2025

Chickpea Spinach Salad With Curry Yogurt Dressing — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: (0)
Comments: Read comments

Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.

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Ingredients

Yield:4 servings

1½teaspoons curry powder
3tablespoons apple cider vinegar
3tablespoons full-fat yogurt
3tablespoons olive oil, plus more as needed
2teaspoons Dijon mustard
4scallions, light green and white parts sliced
¼cup fresh parsley or cilantro leaves, finely chopped
Salt and pepper
2(15-ounce) cans of chickpeas, rinsed
3packed cups/3 ounces baby spinach

Ingredient Substitution Guide

Preparation

Step 1
In a large serving bowl or transportable container, mix together the curry powder, vinegar, yogurt, olive oil and mustard until smooth. Stir in the scallions and parsley and season with salt and pepper. Add the chickpeas and toss to coat.
Step 2
Use a fork to mash a quarter of the chickpeas. Add the spinach and toss to combine. Taste and season with more salt, as needed. Serve immediately or store in the fridge for up to 3 days. (If making ahead, remove from the fridge and let sit for 30 minutes at room temperature; drizzle lightly with olive oil before serving.)