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:
- Wrap up in a whole wheat 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:
- 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
So good! I made this and was able to pack some up for myself, boyfriend, and roommate. We all loved it.
I didn’t realize I commented twice. That good I guess!
Absolutely delicious recipe! Made it for lunch for my boyfriend & I, and I can’t wait to eat my leftovers later today!
I first made this recipe in early summer. I loved it so much I have since brought it to several small gatherings with friends and family and each time it has been a crowd favorite. This recipe has been added to my recipe box and will be made again and again!
Great to hear!
So tasty, the chick peas are the perfect vehicle for the nutty crunch of toasted cashews and coconut, which compliment the sweetness of the fruit and balance perfectly with curry spice.
Thanks Kelly, glad yo like this one!
YUM! I left out the dates bc I didn’t have any but the result was already sweet with apples and cashews. I think my curry powder might be a little sweet as well, and next time I might add some additional heat – some crushed red pepper or maybe sriracha. I enjoyed it in a slightly-warmed tortilla spread with homemade hummus and topped with leftover salad – romaine, spinach, cucumbers & shredded carrot.
I think that’s what is so great about this recipe is that you can customize with whatever you have in the house. If I’m out of dates, I’ve used raisins or crasins. No celery? Add a bit more apple. Out of cashews? Add slivered almonds.
Perfect Lea! Glad you are enjoying!
Just made this for lunch for me and my fiancé. He loved it!! I left out the apples and just used dates and pure maple syrup for sweetness. I didn’t have extra apples to use, but it’s plenty sweet without them! Yum.
I loved this salad and have also made 3 of your other salads. You have fabulous recipes and looking forward to making your other recipes this week, thank you Silvia 😊
Thanks Pina!
HI Sylvia! I am on a no egg/soy/corn/wheat/dairy diet while breastfeeding. What do you suggest to sub the mayo with?
You know, I’d just use olive oil. YOu may have to adjust salt and add a tiny splash of vinegar or lime?
Tried this and it was delicious!! Don’t love cutting dates, such a pain (although generally worth it.) I think I’ll sub raisins by next batch this week? other suggestions?
That works!
This is really tasty and different. Important thing is to let it sit in the fridge a couple hours. It really marries the flavors.
Great to hear, thanks and happy you enjoyed it! 🙌
So quick & very yummy! I will be making again.
Awesome, thanks, great to hear! 🙌
Oh my gosh! Just made a batch for lunches this week. So good. It’s going to be hard not to sneak into the fridge for another taste. Will have it over the dressed spinach. I left out the added sweetener, with the dates and apples, it’s plenty sweet. This recipe is solid. Thank you!!
Yay!!! Great to hear. Thanks for sharing! 🙌
This recipe is absolutely delicious. It is a wonderful combo of sweet and savory and crunch. A taste test of it turned into an early lunch, just couldn’t stop with a taste. I have made many of your recipes and have never been disappointed.
I appreciate most of them are vegetarian or easily converted.
Thank you for sharing your awesome talents!
Thanks so much Glenda- appreciate this so much!
My family loves this recipe. I have made it twice. It is a perfect meal either in pita or on greens as a salad. Completely satisfying. Thank you for sharing.
Thanks Cecily!
Really enjoyed this salad and highly recommend it. In the actual method to prepare the salad it says that we should toast the coconut and the cashews, but it never then tells us what to do with them. Of course, I added them to the mix, but maybe others won’t remember.
Thanks so much just fixed it!
What a satisfying and flavorful salad. The flavors are awesome And curbs my salty and sweet cravings at once.. This is definitely on my lunch rotation now. Thank you!
Thanks so much!
Absolutely delicious ! it’s a fresh recipe and it prepares us for summer. Loved it!
This is so fresh and wonderful! I made this with only a couple of tweaks to work with what I had on hand: I subbed lemon zest for orange and parsley for cilantro. Thanks for another winner Sylvia!
Oh my goodness this was so delicious! I couldn’t find a can of chickpeas to save my life, so I roasted some broccoli and cauliflower instead. The flavors were insanely good!
Love it! Great way to adapt. xo
Delicious and easy!
Thanks Nicole!
Wow Sylvia, yet again sooooo good!!!
Thanks!
Brilliant! My new favorite thing. I hate mayonnaise so I substituted a mix of cashew butter and plain Greek yogurt. My husband hates cilantro so I used mint. The orange zest is a great touch. So delicious!
Perfect! Love your substitutions
This is delicious, so many great flavors. This is going to be a favorite lunch recipe for the week. Do you happen to have a recipe for tortilla’s and/or which kind do you buy?
I usually buy the whole wheat wraps from Trader Joes
Délicieux !!!J’ai vraiment adoré ….
Thanks Silvie!
Looks amazing will make this weekend… u mention turmeric in instructions but not in ingredient list? Assuming u meant curry?
Sorry about that, yep, fixed it.
Love this! So tasty and perfect for a Saturday lunch with family!
Thanks Lisa!