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pan-fried chickpeas tossed in curried yogurt dressing
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5 from 1 vote

Pan-Fried Chickpea Salad with Curried-Yogurt Dressing

Pan-fried chickpeas tossed with a curried yogurt dressing is a healthy, filling salad.
Course: Salad Main Dish
Cuisine: American
Keyword: Pan-fried chickpea salad
Servings: 2
Calories: 241kcal
Author: The Wimpy Vegetarian


Chickpea Salad

  • 1 tablespoon olive oil
  • 1 cup cooked chickpeas
  • 1/2 cup yellow onion chopped
  • 1/4 teaspoon each salt and pepper
  • 6 kalamata olives halved or quartered
  • 1/2 lemon zested
  • 2 teaspoons harissa optional; see Cooks Notes
  • 1 slice lemon juiced
  • 3 cups arugula or watercress
  • 1/4 cup red onion minced

Curried Yogurt

  • 1/4 cup yogurt
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon white wine vinegar
  • 1/4 cup chopped cilantro
  • Pinch each of salt and pepper
  • 1 teaspoon warm water as needed


  • In a medium-sized skillet over medium-high heat, heat up the olive oil. Add the onion and sauté until the onion starts to go limp. Make sure the cooked chickpeas are dry, and add to the skillet along with the salt and pepper. If the chickpeas are wet, you can get some splatter with the hot oil.
  • Saute until the chickpeas begin to lightly brown and the onions are soft, stirring frequently – about 5-7 minutes.
  • Add the kalamata olives, harissa, lemon juice and lemon zest and remove from the heat. Stir it all together.
  • Immediately transfer the mixture to a bowl, and let cool to room temperature, or just a little warmer than room temp.
  • While the chickpea mixture is cooling, make the Curried Yogurt Dressing by combining the yogurt, curry powder, lime juice, and vinegar in a small bowl. Once the dressing is mixed together, add the cilantro and stir again. Add enough warm water to the dressing to make it the consistency you want and stir - for me, it was 1 teaspoon.
  • When the chickpea mixture has cooled, add the arugula or watercress leaves and fold in half of the Curried Yogurt Dressing until the chickpeas are completely coated. Add additional dressing as desired. Correct for seasoning.
  • As a finishing touch, sprinkle a little minced red onion on top for some nice crunch and flavor contrast.
  • This salad can be served at room temperature but I prefer to serve it just slightly warm.


Calories were calculated using the VeryWell Fit nutrition calculator for 2 servings.


Calories: 241kcal