Turmeric Chickpea Salad Lunch Box

Recipe
Written By Kelsey Whittaker

Turmeric Chicken Salad

Looking for a lunch that’s both healing and hassle-free? This Turmeric Chickpea Salad Lunch Box is packed with anti-inflammatory goodness thanks to turmeric—a golden spice shown to calm inflammation and support long-term health. Paired with protein-rich chickpeas and crisp, colorful veggies, it’s a balanced meal that comes together in minutes. Perfect for back-to-school lunch boxes or an easy, nourishing workday meal you can grab and go.

Ingredients with a purpose

Fiber
This recipe is rich in dietary fiber, primarily from the chickpeas and vegetables. Fiber is essential for a healthy digestive system, it aids in maintaining bowel health and can help to control blood sugar levels.

Vitamins & Minerals
The ingredients in this recipe provide a variety of essential vitamins and minerals. Chickpeas are a good source of folate and iron, while carrots and celery contribute to the intake of Vitamin A and Vitamin K. These nutrients support various bodily functions including immune health, blood clotting, and eye health.

Anti-Inflammatory
Turmeric contains curcumin, a powerful anti-inflammatory agent. In fact, studies have shown the anti-inflammatory properties of curcumin match some of the strongest prescription medications.

Ingredients: 3 servings

  • 2 cups Chickpeas (cooked)

  • 1/3 cup Vegan Mayonnaise

  • 1/2 tsp Turmeric

  • Sea Salt & Black Pepper (to taste)

  • 1 ½ Carrot (large, cut into sticks)

  • 6 stalks Celery (cut into sticks)

Recipe:

  • Use the back of a fork to smash the chickpeas. Stir in the mayonnaise, turmeric, salt, and pepper until well combined.

  • Divide the turmeric chickpea salad, carrot sticks, and celery sticks into containers. Enjoy!

More Notes:

  • Leftovers: Refrigerate in an airtight container for up to two days.

  • Save Time: Blend the chickpeas, mayonnaise, turmeric, salt, and pepper in a food processor to your desired consistency.

  • More Flavor: Add onion powder and minced garlic. Add cucumber, sliced green onions, diced celery, or red onion.

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Kelsey Whittaker
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