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Curry Chickpea Salad Lettuce Cups

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: No-Cook
  • Cuisine: Indian-Style


Chickpea salad with creamy curry lime sauce stuffed in crisp lettuce cups.




  • ⅓ cup plain yogurt (Greek or regular)
  • 2 tablespoons mayonnaise
  • Zest and juice of 1 medium lime
  • 1 tablespoon honey
  • 1 tablespoon curry powder
  • ½ teaspoon kosher or sea salt


  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2 medium stalks celery, diced
  • ½ medium jalapeno, seeded and minced
  • ½ cup golden raisins
  • 2 scallions, thinly sliced, divided
  • ½ cup cilantro leaves, chopped, divided
  • 2 heads Bibb or Boston lettuce
  • ¼ cup roasted cashews, chopped


  1. In a large glass bowl, whisk together the dressing ingredients. Taste and adjust seasoning, if necessary.
  2. To the bowl, add the chickpeas, celery, jalapeno, raisins, half of the scallions and half of the cilantro. Fold to combine. Optional: refrigerate 30 minutes.
  3. Spoon chickpea salad into the lettuce cups and top with the remaining scallions, cilantro and roasted cashews. Serve.


Cooking Tip: For a meaty version, try with diced or shredded cooked chicken.


  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 12g
  • Sodium: 179mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 7g
  • Protein: 12g
  • Cholesterol: 3mg

Keywords: chickpeas, garbanzo beans, vegetarian, curry