This vegan curry chickpea salad is full of flavor with Curry Flair, fresh, and ready in under 15 minutes! Makes for a great sandwich, wrap, or serve over a bed of greens. Use it as a spread with naan bread or try it with my homemade lavash chips!
Key Notes:
- Curry Flair: My pre-blend curry spice mix is the key ingredient. Store-bought will not give the same results. Start with 1 tsp then add more to your liking (I end up using 1 tbsp.).
- Vegan Mayo: easily find at grocery stores, however can use regular mayo, or even plain greek yogurt.
- Celery: provides a nice crisp crunch element. Can substitute with Persian cucumbers.
- Cashews (optional): adds a nice savory crunch or can use peanuts
- Cilantro: always pairs well with curry, however if you aren’t a fan use parsley.
- Fresh lime juice: adds zest!
- Das Curry Haus: try using a pinch of my smoked apple curry sea salt with toasted caraway seeds.
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Vegan Curry Chickpea Salad
Fresh, flavorful, and a simple healthy dish that is great for meal prep!
Ingredients
- 2 cans chickpeas, drained & rinsed
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 3 tbsps chopped cilantro
- 2/3 cup vegan mayo or plain greek yogurt
- 2 tbsp lime or lemon juice, freshly squeezed
- 1/2 tsp dijon mustard
- 1-3 tsp curry flair start with 1 tsp & add more to taste
- 1/3 cup chopped cashews or peanuts optional
- kosher salt to taste
- dash of Das Curry Haus optional
Instructions
- Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, cucumber, red onion, cilantro, and cashews if using.
- In a small bowl, whisk together the vegan mayo or greek yogurt, lemon juice, curry flair, salt to taste, and a dash of das curry haus if using.
- Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients to your liking.
- Serve as a sandwich (I like Rye), in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or add to a bed of greens to make a salad.
Notes
- Pairs well with Rye Bread
- Makes for great tea sandwiches
- Perfect to take on a picnic
Wine Pairing:
- Try a dry Riesling, fruity Rose, or even a Chenin blanc, a Viognier, or a nice bottle of chilled Lambrusco!
