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A curry chickpea salad sandwich, with lettuce and sandwich bread.

Vegan Curry Chicken Salad

Print Recipe
This Vegan Curry Chicken Salad is a flavorful twist on the deli classic. Made with chickpeas, creamy vegan mayo, and curry powder. It’s perfect for sandwiches, wraps, or meal prep lunches.
Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 313
Author Elizabeth

Equipment

Ingredients

  • 1 15 Ounce Can Chickpeas drained and rinsed
  • ⅓ Cup Mayonnaise vegan or regular or homemade
  • ½ Cup Red Grapes quartered (optional)
  • ¼ cup Raisins or Golden Raisins (optional)
  • ¼ cup Raw or Roasted Cashews (optional)
  • 3 Stalks Celery chopped
  • 2 Stalks Green Onion diced
  • 2 Tablespoons Dijon Mustard
  • 2 Teaspoons Curry Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 6-8 Slices Sandwich Bread of choice
  • Lettuce or other toppings of choice

Instructions

  • In a large bowl, partially mash the chickpeas using a potato masher or a fork. Leave some chickpeas semi-intact.
  • Add the mayo, grapes, celery, green onion, mustard, salt & pepper. Stir until the chickpeas are fully coated. Serve sandwich style between two slices of bread. Enjoy!

Notes

Nutrition facts do not include bread or lettuce.

Nutrition

Calories: 313kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 803mg | Potassium: 433mg | Fiber: 7g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg