Chickpea Spinach Salad With Curry Yogurt Dressing
Updated Sept. 2, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (4 servings)
408 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 15 grams dietary fiber; 10 grams sugars; 17 grams protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.)
Private Notes
Comments
Light sour cream worked fine instead of yogurt (gotta use what you've got). I also added 1/4 of the chickpeas to the bowl, smashed them, then added the rest. Way easier than estimating the right amount to smash when it's all in the bowl. This was an easy, no cook dinner for 3 on its own. it would make a great make-ahead lunch, too!
Really nice salad with a creamy touch to it. Flavor lacks a bit of complexity. Added some pickled jalapeños and lemon juice. Capers might also be a good addition
Our family loved this recipe!! It was fresh and light and made a great compliment to chicken schwarma. We loved it the way it was but could see adding feta might also add some diversity. It’s going to be a regular in our house!
I recommend making the dressing the day or at least a few hours before so the curry powder flavor can really bloom and meld with the yogurt and other sauce ingredients (including the spring onion). I added raisins just before serving which added a nice sweetness and complemented the Madras curry powder I used very well.
This terrific salad made a very good light lunch on day one and an even tastier side on day two, as the chickpeas will continue to take in the curry dressing. I added quartered cherry tomatoes for a burst of color and fresh flavor and next time might toss in some avocado. Good simple and versatile recipe!
Omg! Sooo good!! I used arugula.