This healthy Vegan Curried Chickpea Salad is an easy recipe that is full of Indian flavors. Protein-rich smashed chickpeas, along with fresh veggies, get coated in a creamy cashew mayo infused with bold spices. Serve it over a bed of greens, save for meal prep, or enjoy anyway you choose!
If you love curry, but are in need of a refreshing meal, look no further than this Vegan Curried Chickpea Salad recipe! It’s big on flavor, packed with protein, & is completely customizable.
What makes this recipe so special is the creamy cashew mayo. It’s better than the real deal and is the perfect alternative to the typical store bought dairy-filled version.
So even though the weather is warmer and stovetop curry is on hold for the time being, you can still enjoy your Indian spice found in this healthy vegan salad recipe!
Why You’ll Love This Vegan Curried Chickpea Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this salsa is packed with good-for-you ingredients, doesn’t mean that there is a lack of taste.
- Quick & Easy: This vegan chickpea salad recipe comes together in under 15 minutes.
- Great for Meal Prep: This healthy vegan salad recipe stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.
Ingredients
- Organic Chickpeas: We’ll be coating the chickpeas in with the cashew mayo, spices, & fresh veggies! Plus, chickpeas are loaded with protein and are a great source of fiber.
- Organic Veggies: Mild red onion, shredded carrots, chopped celery, and a handful of organic cilantro, pair nicely with this salad.
- Organic Greens: Just a handful of leafy greens to get your greens in. Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
- Organic Curry Cashew Mayo: A rich and creamy blend of plant-based ingredients that tastes just like the real thing! Don’t skimp or skip, obviously!
How To Make
- Vegan Curry Cashew Mayo. Add all of the ingredients to a high speed blender. Blend until smooth and creamy.
- Smashed Chickpeas. In a medium sized bowl, add the chickpeas and optionally mash about half.
- Combine. In the smashed chickpea bowl, add the veggies and the curry cashew mayo. Stir until well combined.
- Serve. Divide a large handful of greens between bowls, then pair with the curried chickpeas. Enjoy!
Tips for Making this Easy Vegan Salad Recipe Perfectly
- Drain Chickpeas: Drain your chickpeas before adding to the bowl.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
- Organic Vegetables: Add in even more vegetables, such as cucumber, bell peppers, cherry tomatoes, etc.
- Organic Servings: Feel free to serve as is, over a bed of greens, or however else you like!
Storing
This easy vegan chickpea salad recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer salad to an air-tight glass container & refrigerate for up to 4 days.
More Chickpea Salad Recipes You’ll Love
- Vegan Crispy Chickpea Cobb Salad
- Creamy Avocado & Basil Chickpea Salad
- Vegan Crispy Chickpea Kale Caesar Salad
- Vegan Chickpea Tzatziki Avocado Salad
- Crispy Chickpea Summer Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Curried Chickpea Salad
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Category: Salad
- Method: Mixing
- Cuisine: Indian
- Diet: Vegan
Description
This healthy Vegan Curried Chickpea Salad is an easy recipe that is full of Indian flavors. Protein-rich smashed chickpeas, along with fresh veggies, get coated in a creamy cashew mayo infused with bold spices. Serve it over a bed of greens, save for meal prep, or enjoy anyway you choose!
Ingredients
Always opt for organic ingredients.
CHICKPEAS & VEGGIES
- 1 (15-oz.) can chickpeas, drained
- 1 small red onion, chopped
- ½ cup shredded carrots
- 1 celery stalk, chopped
- ½ cup fresh cilantro
CURRY CASHEW MAYO
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 garlic cloves, minced
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 – 2 tsp curry powder, plus more to taste
- Sea salt & black pepper, to taste
- ¾ cup filtered water
Instructions
- Vegan Curry Cashew Mayo. Add all of the ingredients to a high speed blender. Blend until smooth and creamy.
- Smashed Chickpeas. In a medium sized bowl, add the chickpeas and optionally mash about half.
- Combine. In the smashed chickpea bowl, add the veggies and the curry cashew mayo. Stir until well combined.
- Serve. Divide a large handful of greens between bowls, then pair with the curried chickpeas. Enjoy!
Notes
Drain Chickpeas: Drain your chickpeas before adding to the bowl.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
Organic Vegetables: Add in even more vegetables, such as cucumber, bell peppers, cherry tomatoes, etc.
Organic Servings: Feel free to serve as is, over a bed of greens, or however else you like!
Fridge Storage. Transfer salad to an air-tight glass container & refrigerate for up to 4 days.
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