I’ve been eating an anti-inflammatory diet for many years now, and it has completely changed the way I feel every day!
Reducing inflammation through food has helped me find more energy, balance my hormones, and support my skin and digestion naturally 🙂
But I still love a fast, casual lunch —especially a really good sandwich!
That’s why this anti-inflammatory curried chickpea salad has become one of my go-to recipes. It’s fast, satisfying, and so flavorful.
It’s rich in plant based protein, fiber, and has anti-inflammatory spices that nourish your body while keeping you full and energized.
Why You’ll Love This Curried Chickpea Salad
This curried chickpea salad is creamy, crunchy, and bursting with flavor, thanks to its golden tahini dressing and warming spices.
It’s completely vegan, dairy-free, and gluten-free —but you’d never know it from the rich, tangy taste!
You can serve it in sandwiches, wraps, lettuce cups, or on a salad!
It’s also perfect for meal prep since it keeps well in the fridge for several days.
My Inspiration for This Recipe
When I first started eating anti-inflammatory meals, I missed quick, satisfying lunches that didn’t require cooking.
This chickpea salad was my solution — simple, nourishing, and made with pantry staples I already had.
It checks every box: fast, protein-rich, flavorful, and deeply anti-inflammatory.
The golden tahini curry dressing pulls everything together, creating a creamy, comforting texture that feels indulgent yet wholesome!
Health Benefits of This Anti-Inflammatory Chickpea Salad
This recipe is loaded with ingredients that fight inflammation and boost your overall wellness.
Chickpeas: Plant Based Protein & Fiber
Chickpeas are a powerhouse of plant protein and fiber that keep you full and support gut health.
They help regulate blood sugar, promote digestion, and provide steady energy throughout the day.
Spices: Turmeric, Curry, and Cumin
Turmeric contains curcumin, a natural compound known for its anti-inflammatory and antioxidant properties!
Curry powder (especially Madras curry) adds warmth, flavor, and helps support circulation and metabolism.
Cumin supports digestion and adds depth to the flavor profile, making this salad as healing as it is delicious. 🙂
Ingredients You’ll Need (scroll down for full recipe)
You’ll only need simple, nourishing ingredients to make this anti-inflammatory curried chickpea salad:
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Chickpeas
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Celery
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Red onion
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Apple
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Raisins or currants
For the Golden Sauce:
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Tahini
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Lemon juice
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Water
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Coconut aminos
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Maple syrup
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Garlic powder
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Cumin
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Curry powder (I used Madras Curry for this)
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Turmeric
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Sea salt
These ingredients come together to create a colorful, creamy, and protein-rich salad you’ll crave ALL the time!
Nutrition and Protein Benefits
Each serving of this salad packs about 10 grams of protein and 7 grams of fiber.
That combination keeps you satisfied longer and supports digestion and muscle recovery.
It’s a perfect post-workout lunch or midday energy boost that doesn’t rely on processed ingredients.
Looking for more Anti-Inflammatory Recipes? Check these out!
Turmeric Cauliflower Steaks with chimichurri
Whole Roasted Cauliflower with Green Tahini
Roasted Broccoli and Lentil Salad
15 Min. Chickpea Quinoa Salad with cumin tahini dressing
Turmeric Quinoa with Dates & Cashews
You can also find over 70+ exclusive recipes in my cookbook!
Each recipe is packed with healing ingredients and yummy flavors that make eating anti-inflammatory really easy and delicious!
Anti-Inflammatory Curried Chickpea Salad
Ingredients
- 1 15 oz can of chickpeas drain and rinsed and mashed
- 1 celery stock finely
- 1/4 cup red onion finely diced
- 1/4 cup apple finely diced
- 1 tbsp raisins or currants
The Golden Sauce:
- 3 tbsp tahini
- 1/2 lemon juiced
- 2 tbsp filtered water
- 1 tbsp coconut aminos
- 1 tsp maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 tsp curry powder I used Madras Curry powder
- 1/4 tsp turmeric
- 1/2 tsp sea salt
Instructions
- In a bowl, whisk together all golden sauce ingredients until smooth.
- In another bowl, mash chickpeas to your desired texture.
- Add celery, red onion, apple, and raisins.
- Pour the golden sauce over and mix until evenly coated.
- Serve immediately or chill before serving. Enjoy!
I made this recipe tonight. I was out of tahini so I used cashew butter in place of tahini and halved the maple syrup because of the natural sweetness of the cashew butter. This was fantastic. Full of flavor with great texture. I will definitely be picking up your cookbook and this will be a repeat recipe in our kitchen. Thank you! 🫶