This curry chickpea salad is so delightful! Serve it over a bed of greens or make healthy wraps with spinach and sprouts—a delicious, healthy, vegan lunch idea.
Here’s one of my favorite lunches right now -Curry Chickpea Salad Wraps! The salad can be made ahead- it’s vegan and super flavorful! Just read all our reviews!
Made with chickpeas, celery, apple, celery, dates toasted cashews and coconut in a creamy vegan curry dressing. I could seriously eat this every day!
Turn the tasty salad into packable wraps for the busy workweek, or serve the salad over a bed of dressed lettuces for a low-carb, gluten-free option.
How to Make Curry Chickpea Salad
Toast the coconut and cashews for extra delicious flavor. Toasted coconut and cashews add a warm, earthy, nutty flavor.
Chop your veggies, apples, and dates.
Apple and dates both give the salad a welcome sweetness plus great texture!
Toss everything together in a bowl with curry powder, Vegenaise, or vegan mayo. Or feel free to use regular old mayo– up to you!
Here I’m using vegan mayo that I made a few days ago with silken tofu. Do as you please. 🙂
Then just mix it all up!
It’s crunchy, flavorful, and oh-so delicious!
Leftovers will keep up tot 4 days in an airtight container in the refrigerator – perfect for mid-week lunches.
How to serve Curry Chickpea Salad
- Serve it as is or over a bowl of lightly dressed greens.
- Or scoop it into a lavish wrap or large tortilla with spinach and microgreens.
- Or spoon it into lettuce cups!
- This would also work well in a toasted pita!
How to make a CHickpea Salad Wrap
When making a wrap, gently warm the lavish bread or tortilla so it’s pliable.
Add a mound of greens, then pile on the curry chickpea salad.
Top with microgreens for a burst of nutrients.
Just roll it up and slice it into equal pieces!
Lunch is ready. 🙂
More Favorite Chickpea Recipes
- Chickpea Salad
- Favorite Quinoa Salad with Chickpeas!
- Banh Mi Sandwich Recipe
- Miso Tofu Wrap with Winter Squash and Furikake
- Middle Eastern Eggplant Wrap
- Spicy Lentil Tahini Wrap
- Herby Chickpea Salad Sandwich
I Hope you enjoy these Curry Chickpea Salad Wraps!
Favorite Chickpea Salads
Curry Chickpea Salad
- Prep Time: 15
- Cook Time: 8
- Total Time: 23 minutes
- Yield: 4 cups
- Category: vegan wrap, salad, vegan
- Method: tossed
- Cuisine: Indian
- Diet: Vegan
Description
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
- 1/2 cup shredded coconut, toasted
- 1/3 cup cashews, toasted
- 14-ounce can of chickpeas, drained *
- 8–10 dates, chopped small
- 1 cup celery, diced
- 1/2 cup apple, chopped
- 1/4 cup red onion, finely diced (or sub green onion)
- 1/4 cup cilantro, chopped (or sub scallions)
- 1 tablespoon orange zest (optional)
- 3–4 tablespoons Vegenaise, mayo or vegan mayo
- 1 tablespoon maple (or honey, agave, or alternative sweetener)
- 2 teaspoons apple cider vinegar
- 2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper
Instructions
- 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
*14-ounce can chickpeas = 1 ½ cups cooked chickpeas
Chickpea Salad will keep up to 4 days in an airtight container in the fridge.
Serving options:
- Wrap up in a lavish bread or tortilla (or pita) with a handful of spinach, greens or sprouts
- Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
- Serve in a halved, salted, avocado.
- Serve in lettuce cups
Nutrition
- Serving Size: 1 cup salad
- Calories: 389
- Sugar: 38.4 g
- Sodium: 570.4 mg
- Fat: 13.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 63.3 g
- Fiber: 11.3 g
- Protein: 9.3 g
- Cholesterol: 0 mg
This is a great salad and using the chickpeas is surprisingly a very nice alternative to Chicken. Great for a main course luncheon or a side dish. I really enjoyed this.
Great to hear Jean!
This salad was absolutely fantastic! I loved the combination of textures and flavors. I have a strong aversion to mayonnaise, so I used tahini instead. The bitter flavor of the tahini went well with the sweetness of the dates and apples. I loved this!
Oh that sounds nice Coby! Glad you made it work.
This was a hit at our church luncheon. I left out the coconut and extra sweetener and subbed small Zante currant raisins for part of the dates since I only had 3 large dates on hand. A nice chickpeas main that worked for me when I was missing key ingredients to be able to make a good tabouli.
Glad it worked out Margaret!
the recipe quantity converter doesn’t convert the amount of cups of cooked chickpeas correctly. I hope you can fix this.
Hi Margaret, fixed it!
now I don’t see any way of converting to 2X qty etc. I guess doing away with the conversions altogether is one way of fixing the issue, but that’s not what I meant!
Sorry about that Margaret- the conversion software has a glitch right now I am waiting for it to get fixed.
What wraps did you use for the pictures? They look amazing.
Whole wheat wraps from trader Joes. 🙂
OMG. The most delicious salad ever… so yummy.
Thank you for sharing this amazing dish.
Yay! Glad you liked this one.
This is a regular on our dinner rotation. Sooo delicious!
Glad you are enjoying!
I’ve just made this – I don’t think it’ll make it to the dinner table, it’s so delicious – and I haven’t even added the toasted coconut and cashews yet!!!
Ha! So glad you are enjoying!
My my my. This is AWESOME. I wasn’t a curry fan but maybe now I am. (I used Thai Yellow Curry). 1-left out coconut, 2-used white beans (preference), and 3-used regular Mayo. WOW! I felt healthy and also glutinous! Hubby added chicken covered w/the curry mayo. Thank you!!! I want more tomorrow!!
Haha…love this Pam! So happy you gave it a try!
Wondering if you can sub the vegan Mayo with yogurt
I’m not sure the texture / flavor would be the same. You can of course try it.. perhaps add a little olive oil, salt, and more sweetness. Yogurt is quite tart.
Delicious. I usually don’t go for sweetness but the balance of flavors and texture is perfect. Love that this is portable and healthy. I subbed currants for some dates, added some curry and paprika. I didn’t have orange zest (used it all in the delicious granola recipe!). Will make again.
Glad you enjoyed this Crystal!
I made this today & couldn’t believe how good it was! I pretty much followed the recipe except used raisins instead of dates & left out the maple syrup. It is so good. Will definitely make again. Thanks for all the great recipes.
Perfect Mary! Glad you enjoyed it!
This is such a delicious salad packed full of flavour, crunch and softness Sylvia. My husband and son loved it. I halved the amount of dates as we don’t go for a lot of sweetness and 4 were plenty. We didn’t use the orange zest and was still a knock out meal. Thank you! Love all your recipes all the way around the world in Sydney.
thanks Rachelle
Our family loves this dish, lots of chopping it such a flavorful outcome! We skipped the cashews and coconut and these still turned out amazing! The orange zest is key!! I also use less dates maybe only 3.
Perfect Mila- thanks!
This is one of my favorite recipes. Thank you! I love how the textures and flavors all complement each other – crunchy, sweet, rich, and warming. It’s perfect for a breezy, winter PNW day or summer picnic.
Thanks so much Lisa- happy you enjoy this!
This is such a yummy recipe! I make it regularly and bring it to work for lunch. Last time I gave my coworker a taste and she was blown away!
Only thing I change is I use about half the amount of dates.
Thank you for another great recipe!
Perfect Anne! Thanks so much!
Delicious! I used gluten free flour and pumpkin pie spice. The ground ginger gave it a unique twist to your typical ginger bread.
Interesting- OK, I think you meant to comment on the Pumpkin Bread?
This was fabulous!! Absolutely loved the flavour combo here. Nice mix of sweet and salty.
Great to hear!