Curry Chickpea Salad Recipe
A simple vegan recipe for Curry Chickpea Salad, that can be turned into a wrap with spinach and sprouts. A healthy vegan lunch idea!
How to Make the Best Curry Chickpea Salad
This curry chickpea salad is a vibrant, flavor-packed dish that comes together in just minutes. The combination of warm curry spices, sweet dates, and crunchy toasted coconut and cashews creates a salad that’s both satisfying and refreshing. It’s completely vegan and makes for a perfect healthy lunch option.
What sets this chickpea salad apart is the beautiful balance of textures and flavors. The creamy dressing gets its kick from yellow curry powder, while the dates add natural sweetness that pairs wonderfully with the tart apple cider vinegar. Fresh cilantro and a touch of orange zest brighten everything up, making each bite interesting and delicious.
Whether you enjoy it straight from the bowl, wrapped in a tortilla with fresh spinach and sprouts, or scooped onto crispy crackers, this curry chickpea salad is incredibly versatile. Make a batch at the beginning of the week for easy meal prep—it keeps wonderfully in the refrigerator and the flavors only get better as they meld together.
Curry Chickpea Salad
A simple vegan recipe for Curry Chickpea Salad, that can be turned into a wrap with spinach and sprouts. A healthy vegan lunch idea!
Ingredients
Toasted Toppings
Salad Base
Dressing
Instructions
Curry Chickpea Salad
- Toast cashews and coconut over low heat, until golden and fragrant.
- Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.
- Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.
- Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.
Notes
- You can substitute green onions for the red onion if preferred.
- Scallions make a great alternative to cilantro.
- Some curry powder brands are spicier than others—start with 2 teaspoons and add more to taste.
- Serve in lettuce wraps, on bread, or stuffed in a pita with spinach and sprouts.
