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Vegan curry chickpea salad in a brown bowl.

Curry Chickpea Salad

Sam
This Curry Chickpea Salad is the vegan version of a curry chicken salad with the sweet burst of a waldorf salad. It takes only 15 minutes to make, uses familiar staple ingredients and is bursting with sweet, crunchy and savory flavors and is perfect for an easy lunch at home or on the go!
5 from 1 vote
Prep Time 15 minutes
Course Lunch, Main Course, Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can chickpeas (15.5 oz) drained and rinsed
  • cup vegan mayo, or tofu mayo*
  • 1 small apple diced
  • 1 small carrot finely grated
  • 1 rib celery diced
  • ¼ cup red onion finely diced
  • raisins
  • 1 tablespoon maple syrup
  • 2 teaspoons white or apple cider vinegar
  • teaspoons curry powder
  • ½ teaspoon sea salt more to taste
  • black pepper to taste

Instructions
 

  • Add the drained chickpeas to a medium bowl and use a fork or potato masher to roughly mash up the chickpeas.
  • Add the remaining ingredients to the chickpeas and mix until combined well. Taste and adjust seasonings to your taste.

Notes

*Tofu Mayo- To keep this recipe oil free and healthier I use homemade tofu mayo in place of store bought. Click here for my spicy tofu mayo recipe (just omit the siracha to keep it plain).

How to Enjoy -

Enjoy this salad fresh or keep in a sealed container for up to 5 days. It gets even better as it sits! Curry Chickpea Salad is great as is, in a sandwich, over salad or served with crackers!
Keyword chickpea salad, curry chickpea salad, curry chickpea salad sandwich