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Easy Vegan Curry Chickpea Salad

This vegan curry chickpea salad is full of flavor with Curry Flair, fresh, and ready in under 15 minutes! Makes for a great sandwich, wrap, or serve over a bed of greens. Use it as a spread with naan bread or try it with my homemade lavash chips!

Key Notes:

  • Curry Flair: My pre-blend curry spice mix is the key ingredient. Store-bought will not give the same results. Start with 1 tsp then add more to your liking (I end up using 1 tbsp.).
  • Vegan Mayo: easily find at grocery stores, however can use regular mayo, or even plain greek yogurt.
  • Celery: provides a nice crisp crunch element. Can substitute with Persian cucumbers.
  • Cashews (optional): adds a nice savory crunch or can use peanuts
  • Cilantro: always pairs well with curry, however if you aren’t a fan use parsley.
  • Fresh lime juice: adds zest!
  • Das Curry Haus: try using a pinch of my smoked apple curry sea salt with toasted caraway seeds.


Vegan Curry Chickpea Salad

Fresh, flavorful, and a simple healthy dish that is great for meal prep!
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Lunch
Cuisine Indian Fusion
Servings 4 people


  • 2 cans chickpeas, drained & rinsed
  • 2 celery stalks, finely diced
  • 1/4 cup red onion, finely diced
  • 3 tbsps chopped cilantro
  • 2/3 cup vegan mayo or plain greek yogurt
  • 2 tbsp lime or lemon juice, freshly squeezed
  • 1/2 tsp dijon mustard
  • 1-3 tsp curry flair start with 1 tsp & add more to taste
  • 1/3 cup chopped cashews or peanuts optional
  • kosher salt to taste
  • dash of Das Curry Haus optional


  • Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, cucumber, red onion, cilantro, and cashews if using.
  • In a small bowl, whisk together the vegan mayo or greek yogurt, lemon juice, curry flair, salt to taste, and a dash of das curry haus if using.
  • Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients to your liking.
  • Serve as a sandwich (I like Rye), in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or add to a bed of greens to make a salad.


  • Pairs well with Rye Bread
  • Makes for great tea sandwiches 
  • Perfect to take on a picnic
Keyword salad, vegan

Wine Pairing:

  • Try a dry Riesling, fruity Rose, or even a Chenin blanc, a Viognier, or a nice bottle of chilled Lambrusco!

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