Vegan Curry Chicken Salad
This Vegan Curry Chicken Salad is a vibrant, plant-based twist on the classic, packed with bold flavors and wholesome ingredients. Mashed chickpeas mimic the texture of traditional chicken while blending beautifully with the crunch of celery, red onion, and carrots. Sweet dried cranberries and nutty sliced almonds add depth, while a creamy, spiced dressing made with vegan mayonnaise, curry powder, and a touch of maple syrup ties everything together. Fresh cilantro enhances the dish with a burst of brightness, making it perfect for meal prep, picnics, or an easy lunch. Whether served over baby spinach, tucked into wraps, or layered in sandwiches, this no-cook recipe comes together in just 20 minutes and delivers a healthy, protein-packed meal that's entirely dairy-free and egg-free.
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Recipe Information
Ingredients
- 2 cups chickpeas (canned, drained and rinsed)
- 1 cup celery (finely chopped)
- 0.25 cup red onion (finely chopped)
- 1 carrot (grated)
- 0.33 cup dried cranberries
- 0.25 cup sliced almonds
- 0.5 cup vegan mayonnaise
- 1.5 tablespoons curry powder
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped)
- 1 cup baby spinach leaves for serving (optional)
Instructions
In a large mixing bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, mash the chickpeas until they are mostly broken down but with some chunkiness remaining for texture.
Add the chopped celery, red onion, grated carrot, dried cranberries, and sliced almonds to the chickpeas and stir to combine.
In a small bowl, whisk together the vegan mayonnaise, curry powder, lemon juice, maple syrup, salt, and black pepper until smooth and well mixed.
Pour the dressing over the chickpea mixture and gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.
Fold in the chopped cilantro, mixing gently to distribute throughout the salad.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld, although it can be served immediately if needed.
Serve the curry 'chicken' salad on its own, over a bed of baby spinach leaves, or in sandwiches and wraps for a delicious vegan meal.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 5913 mg | 257% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 73.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2689 mg | 57% | |
*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.
