Dinner

Chickpea Spinach Salad With Curry Yogurt Dressing Recipe

ByElara Stone November 28, 2025November 28, 2025

Introduction

This Chickpea Spinach Salad with Curry Yogurt Dressing is a vibrant and nutritious dish that combines creamy chickpeas with fresh spinach and a flavorful curry-spiced dressing. It’s perfect for a quick lunch or a light dinner, and can be enjoyed immediately or made ahead for convenience.

A white bowl filled with a salad showing two main layers: a base of small, round, pale yellow chickpeas mixed with finely chopped light green herbs and small onion pieces, topped with fresh, dark green baby spinach leaves that have a slightly shiny texture. There are two silver forks partially submerged in the mix on the right side of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 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
1/4 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

Instructions

Step 1: In a large serving bowl or transportable container, whisk together the curry powder, apple cider vinegar, yogurt, olive oil, and Dijon mustard until smooth. Stir in the sliced scallions and chopped parsley or cilantro. Season the dressing with salt and pepper to taste.
Step 2: Add the rinsed chickpeas to the bowl and toss gently to coat them with the dressing. Use a fork to mash about a quarter of the chickpeas to help thicken the dressing and add texture.
Step 3: Add the baby spinach and toss everything together until well combined. Taste the salad and adjust the seasoning with more salt if needed. Serve immediately or refrigerate.

Tips & Variations

For a bit of crunch, try adding toasted nuts like almonds or cashews just before serving.
Swap the parsley for fresh mint for a different herbal note.
If you prefer a spicier kick, add a pinch of cayenne pepper or finely chopped chili to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, remove it from the fridge and let it sit at room temperature for about 30 minutes. Drizzle lightly with olive oil and toss gently to refresh the flavors.

How to Serve

The image shows a white bowl filled with a salad made of two main layers: the bottom layer is light yellow chickpeas with a slightly grainy texture, while the top layer consists of fresh, dark green spinach leaves that are large and have visible veins. Mixed in between the chickpeas and spinach are small pieces of light green chopped herbs or vegetables, adding specks of extra color and texture. A silver fork and spoon rest inside the bowl, partly covered by the salad, and the bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy yogurt in this recipe?

Yes, you can substitute full-fat dairy yogurt with a plant-based yogurt of your choice. Just make sure it’s plain and unsweetened to maintain the savory flavor of the dressing.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and tastes great after a day or two. Just remember to bring it to room temperature before serving and add a little extra olive oil to revive the dressing.