Chickpea curry salad (easy make-ahead vegan lunch idea)

Hi friends! What a week it’s been over here. P came down with a horrible stomach bug. Thankfully, it only lasted 24 hours, but those 24 hours were intense. I’m over here surrounded by empty Pedialyte bottles, piles of laundry, and bags under my eyes while P is home from school another day, running around and thankfully back to feeling like herself. I hope all of my friends out there are staying well! Those school germs are no joke, I tell ya. 

Moving onto more exciting subjects, I have to tell you about this lunch! This has saved me this week when I haven’t had much time to cook or prep anything. I got the recipe inspiration from my latest favorite cookbook, and since then, I’ve made it weekly. This curry chickpea salad is awesome in wraps, on a sandwich, on top of veggies and greens, or scooped up with some plantain chips. 

Ingredients in chickpea curry salad

For this recipe, many of the ingredients are things I usually have on hand:

A can of organic chickpeas

Cashews

Raisins

Vegan mayo (or avocado oil mayo)

Carrots

Celery

Turmeric and curry powder

Miso (you can use salt instead)

Lemon juice

and I just have to pick up scallions. (While I use them often, I wouldn’t consider them to be a staple.)

How to make chickpea curry salad

You simply pop 1/2 can of drained chickpeas with the miso, turmeric, curry powder, lemon juice, and mayo into a food processor and process until smooth. Pulse in the remaining chickpeas, carrots, celery, scallions, and raisins so that they’re chopped and combined. That’s it! It takes maybe 5 minutes to put together. It feels like a lighter vegetarian option for my favorite chicken curry salad, but takes way less prep. 

Here’s the quick and easy vegan lunch recipe! 

Chickpea curry salad (easy make-ahead vegan lunch idea)

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Chickpea curry salad (easy make-ahead vegan lunch idea)

This curry chickpea salad makes a delicious and versatile vegan lunch option. I got the recipe inspiration from my latest favorite How To Not Die cookbook, and since then, I’ve made it weekly. This curry chickpea salad is awesome in wraps, on a sandwich, on top of veggies and greens, or scooped up with some plantain chips. 

  • Author: Gina Harney
Scale

Ingredients

1 can chickpeas, drained

1 1/2 t curry powder

1/2 t turmeric

1/4 t miso paste (or salt to taste)

Juice of half a lemon

1 heaping tablespoon vegan mayo (or avocado oil mayo)

1/3 cup raisins

1/3 cup chopped cashews

1 scallion, chopped

1 large carrot, chopped

1 rib of celery, chopped

Instructions

In a food processor, add 1/2 the can of chickpeas, the miso, lemon juice, mayo, curry powder, and turmeric, and process until smooth.

Pulse in the remaining chickpeas, scallions, carrots, cashews, and raisins to combine.

Serve immediately or store covered in the fridge. 

Keywords: Chickpea curry salad, how to not die cookbook, vegan lunch idea, gluten-free lunch, vegan curry salad, how to make chickpea salad

Please give it a try and let me know what you think! Have a wonderful day and I’ll see ya in the morning with some faves.

xo

Gina

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16 Comments

  1. Emily OShea on January 16, 2020 at 9:01 pm

    How do you use the cashews?

    • Fitnessista on January 19, 2020 at 11:10 pm

      you pulse them in at the end!

  2. Emily on January 18, 2020 at 6:03 am

    Delicious recipe, thanks for sharing! I’m so sorry to here your daughter got sick, that is just the worst.

    • Fitnessista on January 19, 2020 at 11:12 pm

      so happy you liked it! this is a random question but is there any way to edit your star rating? it’s showing as one star.. i know the recipe plugin is so weird but if you could help me out, i’d appreciate it so much!

      • Emily on January 20, 2020 at 10:57 pm

        Ah sorry about that, definitely meant 5 stars, I’m not finding how to edit or delete.

  3. Katie O'Leary on January 20, 2020 at 5:37 pm

    Oh my gaaaahhhh so good. I needed something to mix up my lunches with! Thank you for sharing it!

  4. Katie O'Leary on January 20, 2020 at 9:50 pm

    I meant for this to be 5☆!
    ☆☆☆☆☆

  5. Kratika on January 21, 2020 at 2:44 am

    Tried it. It was very yummy. Thanks for sharing. Chickpeas are very nutritious.

  6. Rose on January 21, 2020 at 8:34 pm

    So good! Made for today’s lunch, it was great!

  7. Rose on January 21, 2020 at 8:35 pm

    Wait that was supposed to be 5, sorry!

    • Fitnessista on January 22, 2020 at 12:48 pm

      so happy you enjoyed it, too!! xoxo

  8. Liz on January 22, 2020 at 9:47 am

    I’ve done this with non fat greek yogurt as well (mayo just weirdly freaks me out) and it turned out great.

    • Fitnessista on January 22, 2020 at 12:47 pm

      so happy you liked it!

  9. Cody Smith on January 30, 2020 at 4:30 pm

    Great recipe!

  10. Lucy on February 12, 2020 at 1:21 pm

    I made this recipe and loooved it! I toasted the cashews a bit, didn’t have miso or green onions.
    I can’t wait to make it again and may try to do it with chicken or tofu.

    • Fitnessista on February 12, 2020 at 11:41 pm

      so happy to hear you liked it!

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