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
Made this for the first time 8.22.22 and it is SO FLAVORFUL! Just wanted to say thank you so much for sharing it with us!
so sweet- thanks Donna!
This is a really good recipe I’ve been making Sylvia’s recipes to test out for a horse pack trip this summer No refrigerator in the wilderness of Wyoming I think vegetarian most nights will work beautifully
This recipe will definitely be on the menu!!
Keep them coming Sylvia! Thank you!
Awesome Matrissa- and what an adventure- it sounds really fun.
So good!! I’ll be making this again and again.
Great to hear Naomi!
Perfect to make as a quick lunch. To keep it simple, I leave out the cashews, coconut, and dates and use double celery instead of apple. The orange zest gives it a big flavor boost!
Love that you adapt it to your needs and tastes!
This is outrageously good. Everyone (70+ clear done to the 2 year old) liked it. It is really tasty even a day later as a leftover.
Love it! Thanks Rebecca.
Sylvia,
It can be difficult finding vegetarian lunch options that don’t need to be reheated so I was delighted to find this recipe-while I have a cooler, I don’t always have a microwave. There is an interesting combination of tastes that is the right combination of savory and sweet. One wrap is more than enough for a meal and the taste and texture pair well with other options such as fresh greens, avocados, pickled okra etc. These wraps are easy to make and pack for lunch. My sweetie loved his wrap even though it contained all the stuff he hates (raw spinach, apples, dates, chickpeas, onions, curry, coconut) so let’s not tell him what’s in them and just let him enjoy in peace. Sometimes ignorance is bliss.
Agreed Lea! 😉
Another great recipe! Made a batch on Sunday afternoon to take for lunches throughout the week. It’s fresh, flavorful and filling. Definitely a keeper 🙂
Glad you liked this Angie!
This was the best salad I’ve had in some time. Absolutely delicious!!
Great to hear Jeanne!
I will be making these this weekend !
Thanks Dot-let us know what you think!
Hi Sylvia, thank you for creating and sharing this cooking website. I have made this recipe Curry Chickpea salad wraps many times this year. My daughter has PCOS and I needed more vegan type recipes to help her health issue. So have tweaked ingredients a bit bc of what I have in my house: use craisins instead of dates, used pecans when out of cashews, no celery, some times add cilantro, no orange zest, use madras curry, honey and everyone just LOVES this, it’s now a family favourite. I put it in wraps with lettuce and toast on stove top, it’s fabulous, delicious and easy to make.
I also make the Peruvian black bean and roasted yam recipe which everyone also loves. My daughter took a modified version with ground chicken to a Bachelorette party and literally all the young women wanted the recipe, it was that good.
I have recommended your website alot bc you have so much on there, I need to keep exploring for other recipes!! I really value all your suggestions/options, it’s so helpful.
Thanks,
Heather
Thanks Heather- love that you have made this your own and adapted in so many ways! And thanks so much for sharing- always appreciated!
Love this recipe!! I make it for dinner (and then lunch leftovers😁). So simple and so yummy!!
Thanks Pam- so happy you like this one!
LOVED this! Doubled the recipe for a luncheon and it was gobbled up! Used bagged Toasted Coconut which was great and added a nice crunch. Topped with Micro-Ruby Radish.
Sounds perfect Kendall! Thanks so much1
This is insanely delicious
Oh good! thanks Barbara!
Absolutely amazing!!
Exceptional! An instant favorite
This salad tastes so fresh! The orange zest brightens the flavor and takes it over the top. I made a simple hummus with a little extra maple syrup and poured it over the salad to bind it together better. I also added a handful of craisins… because my kids liked it better that way.
Absolutely delicious. I love all the serving options, from wraps to salads. This is now in my rotation for quick lunches throughout the week!
My dates might have been much bigger than yours – I used half of them and to me it was still a bit too sweet (thought of balancing it out with some chicken terjyaki though 😉 or just using a little less. Apart from that: surprising, deep, delicious and the perfect lunch. We had it with wholegrain tortillas. And we will have it again 🙂
This recipe is amazing!!!! Chick pea lovers unite. I have been making your Chick Salad Sliders, from your 2015 Detox Menu Plan since I first found it in 2015. I am thrilled to find an alternate which possesses so many ingredients I love. I always marvel at those simple little dried peas @ approx $1.00/lb that can be transformed into an amazing meal that I can literally eat from for days. The combination of ingredients is so flavorful. Please do not omit the orange zest. For me it took this over the top. I have recently become enamored with orange zest. It adds tremendous flavor to so many dishes, and why waste any zest anyway. For the past several years I have always started your DETOX plan after the holidays. For some reason this year I was negligent, and to be honest I feel like S…. you know what I mean. So I went to your website looking for inspiration, and guess what, I got it! Thanks so much. Be safe and stay healthy.
thanks Dana! Glad you found inspriation!
Oh this recipe…I ate it, I brought it to friends and family and neighbors, I ate some more. It’s so satisfying. I think I could live on it. Thank you. Oh and EVERYONE I gave it to wanted the recipe because it’s freaking ridiculously amazing. <3
Haha, love it!
Soooooo good! So easy but packs a punch with huge flavor. I had slivered almonds and dried apricots on-hand, both worked as great substitutes in the recipe. I made two batches – one for the meat eaters, with chicken, and one with just the tasty vegetables. Madras curry powder also for the win! Thanks for the recipe!
Always open Sylvia’s Feasting at Home emails. Many of the recipe ingredients are newer to my kitchen. For 2021 I plan to add a couple recipes a month, to learn and gather new spices and herbs. Thanks.
One of my favorite dishes! So delicious and can be eaten alone or on salad or really in anything. We have eaten it in a wrap, a pita, and a bun. Such a great lunch staple.
These were easy and delicious. Will make again–will be in our summer rotation for sure.
Loving this chickpea salad! I omitted the coconut, used peanuts instead of cashews b/c that’s what I had on hand and only used four large dates. I enjoyed it in a whole grain wrap with sprouts and it was delicious and very diet friendly! Thank you so much for sharing!
Perfect! Glad you liked it.