Vegan Curry Chicken Salad

Looking for a vibrant and satisfying vegan take on a classic? This Vegan Curry Chicken Salad is a wholesome, plant-based twist bursting with flavor and texture. Made with protein-packed mashed chickpeas, crisp celery, sweet dried cranberries, and crunchy sliced almonds, it delivers layers of deliciousness in every bite. A creamy curry-spiced dressing, enhanced with a hint of maple syrup and a squeeze of lemon juice, ties it all together for the ultimate balance of savory, tangy, and sweet. Ready in just 20 minutes with no cooking required, this versatile salad is perfect as a refreshing standalone dish, a hearty sandwich filling, or a topping for wraps and leafy greens. Packed with bold Indian-inspired flavors, this vegan recipe is a must-try for meal preps, lunches, or quick dinners that don’t compromise on taste.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Add the chopped celery, red onion, grated carrot, dried cranberries, and sliced almonds to the chickpeas and stir to combine.

Step 3

In a small bowl, whisk together the vegan mayonnaise, curry powder, lemon juice, maple syrup, salt, and black pepper until smooth and well mixed.

Step 4

Pour the dressing over the chickpea mixture and gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.

Step 5

Fold in the chopped cilantro, mixing gently to distribute throughout the salad.

Step 6

Refrigerate the salad for at least 30 minutes to allow the flavors to meld, although it can be served immediately if needed.

Step 7

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

Serving size	(1015.9g)

Amount per serving	% Daily Value*
Calories	1295.9

Total Fat 49.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 11.9g
Cholesterol 27mg	0%
Sodium 5913.4mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 40.8g	0%
Total Sugars 73.4g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 484.0mg	0%
Iron 17.0mg	0%
Potassium 2689.4mg	0%

*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.

Source of Calories

Fat: 33.2%

Protein: 11.9%

Carbs: 54.8%