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5 from 2 votes

Curried Chickpea Salad

This Whole30 Curried Chickpea Salad is an the perfect plant-based cold lunch solution. Quick and easy with only 10 minutes hands-on prep!
Course dinner, lunch
Keyword Plant-based
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 (15) oz cans chickpeas drained, rinsed & patted dry
  • 2 tbsp olive or avocado oil
  • 1/4 tsp salt
  • 3/4 cup plant-based mayo
  • 1.5 tsp curry powder
  • 1/4 cup finely chopped apple
  • 1/4 cup pepitas
  • 2 tbsp raisins
  • 2 tbsp thinly sliced green onion
  • 2 tbsp finely chopped celery

Optional for serving:

  • Butter lettuce leaves or coconut wraps

Instructions

  • PREHEAT oven to 425°F degrees. Line a rimmed baking sheet with parchment paper.
  • SPREAD chickpeas onto baking sheet. Drizzle with oil, stirring until evenly coated. Sprinkle with salt.
  • BAKE at 425°F for 25 minutes, stirring or shaking the pan halfway through. Set aside until cool.
  • COMBINE roasted chickpeas and all remaining ingredients in a large mixing bowl. Stir until well combined.
  • SERVE in a butter lettuce leaf or in a coconut wrap. Store remaining chickpea salad in a sealed container in the fridge for up to 5 days.