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Curry Chickpea Salad Recipe

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3.9 from 9 reviews

A flavorful and nutritious Curry Chickpea Salad combining toasted coconut and cashews with fresh fruits and vegetables, all tossed in a creamy, spiced vegan mayo dressing. Perfect as a vibrant side dish or a light lunch option with a delightful blend of textures and tastes.

Ingredients

Toast & Nuts

  • 1/2 cup shredded coconut, toasted
  • 1/3 cup cashews, toasted

Salad Base

  • 14-ounce can of chickpeas, drained
  • 8-10 dates, chopped small
  • 1 cup celery, diced
  • 1/2 cup apple, chopped
  • 1/4 cup red onion, finely diced (or substitute green onion)
  • 1/4 cup cilantro, chopped (or substitute scallions)
  • 1 tablespoon orange zest (optional)

Dressing

  • 3-4 tablespoons Vegenaise, mayo or vegan mayo
  • 1 tablespoon maple syrup (or honey, agave, or alternative sweetener)
  • 2 teaspoons apple cider vinegar
  • 2–3 teaspoons yellow curry powder (start with two, add more to taste; some brands are spicy)
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper

Instructions

  1. Toast Nuts and Coconut: Toast the cashews and shredded coconut in a skillet over low heat until they turn golden brown and emit a fragrant aroma. This enhances their flavor and adds a crunchy texture to the salad.
  2. Prepare Salad Base: In a medium-sized bowl, combine the drained chickpeas with diced celery, chopped apple, finely diced onion, chopped cilantro, chopped dates, and orange zest if using. Mix gently to evenly distribute the ingredients.
  3. Make Dressing and Toss Salad: Add the Vegenaise (or preferred mayo), maple syrup, and apple cider vinegar to the chickpea mixture. Stir until everything is well incorporated. Then add the yellow curry powder, salt, and pepper, mixing thoroughly to coat all ingredients.
  4. Add Toasted Ingredients and Adjust Seasoning: Fold in the toasted coconut and cashews for added texture and flavor. Taste the salad and adjust seasoning by adding more salt, curry powder, or a pinch of cayenne pepper if you desire additional heat or flavor complexity.

Notes

  • To toast coconut and cashews safely, keep the heat low and stir frequently to prevent burning.
  • If you prefer a sweeter taste, increase the amount of dates or maple syrup slightly.
  • This salad can be served immediately but tastes better after chilling in the refrigerator for an hour to allow flavors to meld.
  • For a nut-free version, omit the cashews and substitute with roasted pumpkin seeds or sunflower seeds.
  • Cilantro can be substituted with fresh parsley or scallions depending on your preference.

Find it online: https://recipefeastful.com/curry-chickpea-salad-recipe/