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Curried Chickpea Salad

Simplified and veganized version of Coronation Chicken Salad made with chickpeas, sweet mango chutney and curry powder. Perfect for sandwiches or served on crackers. Yum.


2 ribs celery

2-15oz cans chickpeas, drained, rinsed and patted dry

1/3 cup golden raisins or chopped dried apricots

1/4 cup fresh cilantro, chopped

1/2 cup sliced almonds, toasted


1/2 cup vegan mayonnaise

1/3 cup + 1 Tbsp vegan sourcream

1 Tbsp plant-based milk

3 Tbsp lemon juice

3 Tbsp mango chutney(I used Patak's brand)

1 Tbsp curry powder

Salt and pepper to taste


1. In a food processor, pulse celery a few times until roughly chopped. Add chickpeas and pulse a few more times until desired consistency. *Be careful not to create a paste. *If you don't have a food processor, finely chop celery & chickpeas with a knife. Place mixture in a medium sized bowl.

2. Add raisins, cilantro and almonds. *To toast almonds, place in a non-stick skillet over medium heat. Shake pan or stir almonds and cook until lightly brown.

3. In a separate bowl combine dressing ingredients. Season well with salt and pepper.

4. Pour dressing over chickpea mixture. Stir until well combine. Refrigerate for 1 hour to overnight before serving, adding additional vegan mayonnaise if desired.

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