Chickpea Spinach Salad With Curry Yogurt Dressing
Updated September 1, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ 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
¼ 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
Nutritional analysis per serving (4 servings)
52 grams carbs; 1 milligram cholesterol; 408 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 15 grams fiber; 664 milligrams sodium; 17 grams protein; 10 grams sugar
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.
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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
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
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!
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!
Really good! I added lemon juice and garlic powder per other reader suggestions. I only had Greek yogurt, so used that and decreased the ACV. I served this at room temp about 3 hours after making it, but the cold leftovers the next day (with some leftover chopped chicken added) were even better. Yes, a I suppose the recipe is little heavy on the chickpea ratio. I tossed in another handful of spinach to try to balance it a bit. I wasn’t offended by the chickpeas though!
I used a 1/4 cup of parsley and that was definitely too much for me
I made this with 0% Fage yogurt without problem; however, next time I’ll add 3T more of olive oil for a looser consistency. I will try Followed suggestions and added a little bit of feta cheese. I think I would like the dressing to be a little. The curry was a nice change up from other chickpea salads.