Curried Chicken & Roasted Chickpea Salad Recipe
Updated Feb 15, 2021, Published Jan 01, 2017
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This salad recipe can be served as a stand-alone meal or as sides. It’s hearty and loaded with protein and good fats. You can serve this in lettuce boats or in chard/turnip green wraps. If you avoid legumes, omit the chickpeas and use almonds or pecans to keep that extra crunch.

Paleo Curried Chicken & Roasted Chickpea Salad Recipe
Ingredients
- 1 15-ounce can chickpeas, rinsed and dried
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lime juice
- 4 teaspoons yellow curry powder, divided
- Kosher or fine sea salt
- 1 rotisserie chicken, meat shredded
- 3-4 celery stalks, finely diced
- 1 apple, peeled and diced
- 1 small red onion, peeled and finely diced
- ½ cup mayonnaise
- ½ cup plain yogurt, or dairy-free yogurt
- 1 teaspoon honey
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Toss chickpeas with oil, lime juice, 2 teaspoons curry powder, and a pinch of salt. Spread onto a parchment-lined baking sheet and cook until crispy and brown, around 35-40 minutes. Let cool.
- In a large bowl, combine chicken, celery, apple, and onion. Stir in the mayonnaise, yogurt, honey, and remaining 2 teaspoons curry powder. Mix well. Add the roasted chickpeas and stir gently. Add extra mayonnaise, if desired. Season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.