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A simple vegan recipe for Curry Chickpea Salad, that can be turned into healthy wraps with spinach and sprouts. A delicious make-ahead vegan lunch recipe! Love Chickpeas? Check out 25+ Incredible Chickpea Recipes!
Here’s a simple healthy lunch idea- Curry Chickpea Salad Wraps! The salad can be made ahead, and it’s vegan and full of delicious flavor. The curry chickpea salad is made with toasted coconut, dates, celery, apple and toasted cashews (or feel free to sub another nut).
Turn the tasty salad into packable wraps for the busy workweek or serve the salad over greens for a Gluten-Free option.
It’s super simple to put together!
Apple and dates give the salad a welcome sweetness.
Toasted coconut and cashews add nutty flavor.
Pretty much toss everything together in a bowl with 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!
You can serve it as a salad, over a bed of dressed spinach.
Or scoop it into a wrap or tortilla. Or turn into lettuce cups!
I love adding baby spinach and sprouts.
This would also work well in a toasted pita!
More Recipes you may enjoy!
- 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
Hope you enjoy these Curry Chickpea Salad Wraps!
More Chickpea Recipes!
Curry Chickpea Salad Wraps with Toasted Coconut
- Prep Time: 15
- Cook Time: 8
- Total Time: 23 minutes
- Yield: 4 1x
- Category: vegan wrap, salad, vegan
- Method: tossed
- Cuisine: Indian
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
- 1 14 ounce can chickpeas, drained ( 1 1/2 cups cooked chickpeas)
- 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.
Serving options:
Nutrition
- Serving Size:
- Calories: 311
- Sugar: 30.7 g
- Sodium: 456.3 mg
- Fat: 11 g
- Saturated Fat: 4.2 g
- Carbohydrates: 50.7 g
- Fiber: 9 g
- Protein: 7.5 g
- Cholesterol: 0 mg
Keywords: curry chickpea salad, curry chickpea salad, vegan wrap, curried chickpea salad wrap, vegan chickpea salad
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!