Vegan Fresh Curry Chickpea Salad
This bright, satisfying salad is the kind of dish that makes you forget you're eating something completely plant-based. Creamy vegan mayo forms the base of a boldly spiced dressing loaded with curry powder, cumin, and turmeric, while a touch of maple syrup and fresh lemon juice keep everything balanced and lively. Hearty chickpeas soak up all that flavor during a quick 10-minute rest, so every bite is deeply seasoned rather than just coated on the surface. The golden raisins add little pops of sweetness that play beautifully against the savory spices, and the thinly sliced celery keeps the whole thing refreshingly crisp. Fresh cilantro ties it together, and a handful of toasted sliced almonds on top adds a satisfying crunch if you want it. It comes together in one bowl with no cooking required, making it an easy weeknight win or a meal-prep staple that holds up well in the fridge for up to three days. Serve it over greens, stuffed into a pita, or straight from the bowl — it works every way.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ⅓ cup golden raisins
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ½ cup vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 ½ tsp curry powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp maple syrup
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp sliced almonds, toasted (optional)
Instructions
- 1
In a small bowl, whisk together the vegan mayonnaise, lemon juice, curry powder, ground cumin, ground turmeric, maple syrup, salt, and black pepper until smooth and evenly combined.
- 2
In a large mixing bowl, combine the drained chickpeas, celery, red onion, golden raisins, and cilantro.
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