Chickpea Spinach Salad with Curry Yogurt Dressing

Updated Sept. 2, 2025

Time

• Total Time: 20 minutes

• Prep Time: 15 minutes

• Cook Time: 5 minutes (for rinsing/draining chickpeas)

Ingredients

Dressing Components

• 1½ teaspoons curry powder

• 3 tablespoons apple cider vinegar

• 3 tablespoons full-fat yogurt

• 3 tablespoons olive oil (plus extra for serving)

• 2 teaspoons Dijon mustard

• Salt and freshly ground black pepper

Salad Components

• 4 scallions, light green and white parts sliced

• ¼ cup fresh parsley or cilantro leaves, finely chopped

• 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry

• 3 packed cups (3 ounces) baby spinach, washed, drained, and patted dry

Preparation Instructions

1. Make the Curry Yogurt Dressing:

In a small bowl, whisk the curry powder, apple cider vinegar, full-fat yogurt, olive oil, and Dijon mustard until emulsified and smooth (this ensures a creamy, well-blended base). Stir in the sliced scallions and chopped herbs, then season with salt and pepper to taste. Set aside.

1. Prep Chickpeas:

Drain and rinse the chickpeas under cold water to remove excess starch, then pat dry with paper towels (this helps the dressing adhere better).

1. Assemble the Salad:

In a large serving bowl, add the dressed chickpeas (from Step 1) and toss gently to coat evenly. Lightly mash ¼ of the chickpeas with a fork to create a creamy texture (this adds depth without over-mashing). Add the drained spinach and toss gently to combine, taking care not to wilt the leaves. Taste and adjust seasoning with additional salt, pepper, or olive oil if needed.

1. Serve or Store:

Serve immediately, or transfer to an airtight container and refrigerate for up to 3 days. For make-ahead meals, remove from the fridge 30 minutes before serving to allow flavors to meld at room temperature. Drizzle lightly with olive oil before serving to refresh the texture if it thickened in the fridge.

User Reviews & Adaptations

Flavor & Texture Enhancements

• "Added pickled jalapeños and lemon juice for brightness; capers also work well."

• "Tripled curry powder, reduced vinegar to 1 Tbsp, added 1 Tbsp maple syrup and celery. Topped with pomegranate arils for color and crunch."

• "To add complexity, try feta cheese or pickled jalapeños; our family loved it with chicken schwarma."

Make-Ahead & Versatility

• "Great make-ahead lunch! Store in the fridge for up to 3 days; add spinach fresh when serving to avoid wilting."

• "Perfect as a no-cook dinner for 3—light, fresh, and filling on its own."

Taste Adjustments

• "Too tangy? Reduce vinegar to 1 Tbsp and add extra yogurt (1 Tbsp) to balance."

• "Swap apple cider vinegar for lemon juice for a brighter, less mustard-forward profile."

Crunch & Add-Ins

• "Add cucumber, pita chips, or celery for extra crunch."

• "For a sweet contrast, top with pomegranate arils or a drizzle of honey."

Enjoy this adaptable salad—tweak to your taste while keeping it fresh and vibrant!