A simple vegan recipe for Curry Chickpea Salad, that can be turned into a wrap with spinach and sprouts. A healthy vegan lunch idea!

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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

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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