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Curry Chickpea Salad

This vegan, veggie packed, chickpea salad is the perfect packed lunch or light summer wrap. Serve wrapped in a tortilla or use the fill lettuce wraps.

Serves 4

Source: ambitious kitchen


  • 1 can chickpeas, drained and rinsed

  • 1 celery stalk, diced

  • 1 medium carrot, shredded

  • 1/3 cup dried cherries, chopped

  • 1/4 cup cilantro, chopped

  • 2 TBSP finely diced red onion

  • 3 TBSP tahini

  • 1/2 lemon, juiced

  • 1 TSP pure maple syrup (we like Tapped)

  • 3/4 TSP curry powder

  • 1 TSP fresh ginger, grated

  • 1/4 TSP turmeric

  • 1/4 TSP garlic powder

  • 1/2 TSP salt

  • 1/2 TSP black pepper

  • 1-3 TBSP water to thin

  • 1/2 cup shredded red cabbage and/or lettuce for serving

  • tortillas or lettuce wraps for serving


  1. Place chickpeas in a large bowl and mash with a fork. Add celery, carrots, dried cherries, cilantro, and red onion.

  2. In a small bowl, mix the dressing by combining the tahini, lemon juice, maple syrup, curry powder, ginger, turmeric, garlic powder, and salt and pepper. Thin with water as needed. The dressing should be slightly thicker than maple syrup.

  3. Add the dressing to the chickpea mixture and toss to combine.

  4. To serve, fold into a tortilla with some lettuce or purple cabbage, or use to fill lettuce wraps.

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