Vegan Chicken Curry Salad
Elevate your lunch game with this flavorful Vegan Chicken Curry Salad, a plant-based twist on the classic dish that's bursting with vibrant ingredients and rich curry flavor. This protein-packed recipe features creamy mashed chickpeas as the perfect alternative to chicken, blended with a zesty curry-spiced vegan mayonnaise for a bold, tangy-sweet base. Fresh, crunchy veggies like celery, red bell pepper, and onion add texture, while juicy red grapes and toasted cashews bring a delightful mix of sweetness and nuttiness. A hint of maple syrup and the brightness of fresh cilantro tie everything together beautifully. Ready in just 15 minutes, this easy, no-cook salad is perfect for a quick lunch, meal prep, or a refreshing appetizer when served on crisp lettuce leaves. Whether you're vegan or simply looking for a nutritious and satisfying meatless option, this salad is a winning addition to your recipe rotation!
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Recipe Information
Ingredients
- 2 cups Chickpeas, cooked or canned
- 0.5 cup Vegan mayonnaise
- 1 tablespoon Curry powder
- 1 tablespoon Lemon juice
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Celery stalks, diced
- 1 Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 1 cup Red grapes, halved
- 0.5 cup Cashews, toasted and chopped
- 0.25 cup Fresh cilantro, chopped
- 8 Lettuce leaves, for serving
Instructions
1. Rinse and drain the chickpeas if using canned, then place them in a large bowl.
2. Using a fork or potato masher, slightly mash the chickpeas until they are mostly smashed but still have some chunks for texture.
3. In a separate small bowl, mix the vegan mayonnaise, curry powder, lemon juice, maple syrup, salt, and black pepper until well combined.
4. Pour the curry mayonnaise mixture over the mashed chickpeas and stir until the chickpeas are thoroughly coated.
5. Add the diced celery, red bell pepper, red onion, halved grapes, chopped cashews, and cilantro to the chickpea mixture.
6. Gently mix all the ingredients until well combined and evenly distributed.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve scoops of the vegan chicken curry salad on lettuce leaves for a refreshing and healthy plate.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 11.6 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
