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
I made this salad twice. My husband and I loved it and I made it for my four grandchildren who really loved it, and they’re picky. This is so easy to make and so delicious. It reminds me of the years ago Waldorf Salad only better and much healthier
So glad to hear this Karin! Love it when the kids approve- big win! If you are hankering for a waldorf salad, we have a healthy version on the blog!
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!