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Vegan Curried Chickpea Salad













Hello  & Happy Thursday!!







If there is one concept I loved, but didn’t experience a ton, it’s curried chicken salad. If you’ve ever been in NYC, I felt as though you would see it at every market and I eventually had a bite and loved the flavor profile. 


While there are only a handful of recipes that I use curry in, I love the rich flavor and I become instantly hooked when I use it. 


What’s fab about effortless chickpea salad concepts is that like the traditional “chicken salad” concepts you can throw just about whatever you like in it and tailor it to your tastebuds. 







What’s fab about this recipe is everything! It’s quick, easy, affordable, packed with protein and fiber, packed with flavor, has multiple textures, it’s sweet and savory, has a hint of heat, can be made in minutes, made in bulk, perfect for any season, and is even non vegan approved!





If you love curry, miss that classic dish, or simply want to sweep your non vegan frends off their feet.. You need to make this recipe for vegan Curried Chickpea Salad, ..like yesterday!










Why this recipe is great: 





Tons of flavor



Great for entertaining

non vegan approved





















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Vegan Curried Chickpea Salad

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 2-4 1x


Units Scale
  • 2 15 oz cans chickpeas, drained, rinsed
  • 1/3 cup red onion, finely chopped
  • 3 tbsp cilantro, chopped
  • 1/2 cup golden raisins
  • 2 stalks celery, thinly sliced
  • 1/4 cup vegan mayo
  • 1/2 cup chopped toasted cashews
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup or honey (optional)
  • 2 Tbsps chopped scallions (optional)
  • 2 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper


  1. Wash and prep all the ingredients. Throw everything in a bowl and combine with a potato masher, fork or your hands. Leave about 25% unwashed for texture. Adjust seasonings as desired. Place in fridge to chill until ready to serve. Enjoy on bread, wraps, on a salad, or just by itself!


  • Prep Time: 15 minutes
  • Category: Chicken Salad
  • Cuisine: Lunch/Dinner





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One Comment

  1. Deborah Baker says:

    I made this today—so delicious! I subbed a few items because I had no celery and I had no golden raisins. So I cut up cabbage for the crunch 😀 and used regular raisins. Thanks!

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