This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!” I’m happy to say that this recipe hits the nail on the head when it comes to:
- Easy
- No bake
- No need to heat up
- Meal prep friendly (takes 15 minutes!)
- And Picnic friendly!
Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad , which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.
Notes on the Ingredients
Chickpeas: So protein-packed, the chickpeas make this salad super filling.
Vegan Mayo: Try my recipe for vegan mayo here . It’s super easy to make!
Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.
Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!
Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.
Curry Powder : The star ingredient – I simply love the flavour the curry powder gives this salad.
Raisins: Pair perfectly with the other flavours in this recipe.
Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.
Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!
Salt and Pepper
How to Make Vegan Curried Chickpea Salad
Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
Scrape everything together and taste and adjust seasonings to your liking.
Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
- Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
- Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
- How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
- Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas , is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Notes
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!” I’m happy to say that this recipe hits the nail on the head when it comes to:
- Easy
- No bake
- No need to heat up
- Meal prep friendly (takes 15 minutes!)
- And Picnic friendly!
Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad , which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.
Notes on the Ingredients
Chickpeas: So protein-packed, the chickpeas make this salad super filling.
Vegan Mayo: Try my recipe for vegan mayo here . It’s super easy to make!
Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.
Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!
Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.
Curry Powder : The star ingredient – I simply love the flavour the curry powder gives this salad.
Raisins: Pair perfectly with the other flavours in this recipe.
Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.
Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!
Salt and Pepper
How to Make Vegan Curried Chickpea Salad
Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
Scrape everything together and taste and adjust seasonings to your liking.
Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
- Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
- Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
- How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
- Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas , is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Notes
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!” I’m happy to say that this recipe hits the nail on the head when it comes to:
- Easy
- No bake
- No need to heat up
- Meal prep friendly (takes 15 minutes!)
- And Picnic friendly!
Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad , which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.
Notes on the Ingredients
Chickpeas: So protein-packed, the chickpeas make this salad super filling.
Vegan Mayo: Try my recipe for vegan mayo here . It’s super easy to make!
Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.
Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!
Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.
Curry Powder : The star ingredient – I simply love the flavour the curry powder gives this salad.
Raisins: Pair perfectly with the other flavours in this recipe.
Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.
Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!
Salt and Pepper
How to Make Vegan Curried Chickpea Salad
Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
Scrape everything together and taste and adjust seasonings to your liking.
Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
- Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
- Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
- How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
- Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas , is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Notes
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
Whenever I do my annual survey, one of the overwhelming requests I get is “more lunch recipes please!” I’m happy to say that this recipe hits the nail on the head when it comes to:
- Easy
- No bake
- No need to heat up
- Meal prep friendly (takes 15 minutes!)
- And Picnic friendly!
Plus, I always try to make more meal-prep recipes because I know how busy life can get! It’s also inspired by my Chickpea Tuna Salad , which is. a top recipe in our household. Long story short: this Curried Chickpea Salad is a boss of a recipe.
Notes on the Ingredients
Chickpeas: So protein-packed, the chickpeas make this salad super filling.
Vegan Mayo: Try my recipe for vegan mayo here . It’s super easy to make!
Red Onion: These veggies are filled with antioxidants and are a great addition to this salad. You can use any type of onion here, but I prefer red onion.
Fresh Parsley: You can also substitute with fresh dill. Both will emphasize all of the great flavours here!
Pickles: Make sure they are finely chopped! You can also use relish or celery in place of the pickles.
Curry Powder : The star ingredient – I simply love the flavour the curry powder gives this salad.
Raisins: Pair perfectly with the other flavours in this recipe.
Lime: I like to finish off my salad with a squeeze of fresh lime for a bit of citrus.
Dijon Mustard: I love the boldness and the “kick” of dijon mustard. It really brings everything together in this recipe. You can sub regular mustard in here too!
Salt and Pepper
How to Make Vegan Curried Chickpea Salad
Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
Scrape everything together and taste and adjust seasonings to your liking.
Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
- Use a Food Processor: If you have one, use a food processor to combine the ingredients! You’ll only need to pulse it about 5 times or else it will become too mushy.
- Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
- How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
- Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
More Vegan Salad Recipes
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Vegan Feta Cheese (Tofu Feta Cheese)
- The Best Kale Salad with Sesame Tahini Dressing
- Kale, Apple and Chickpea Salad with Vegan Feta
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas , is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion , roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Notes
Curried Chickpea Salad (15 Minutes)
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Video
Notes
Nutrition
Curried Chickpea Salad (15 Minutes) https://jessicainthekitchen.com/curried-chickpea-salad/ March 4, 2021
This is the best vegan chocolate frosting that’s velvety, decadent, and so creamy! With only 6 ingredients, it’s easy and fool-proof to make. Spread this vegan buttercream on all of your favourite cakes and cupcakes. It’s perfect for piping, too.
Once you’ve whipped up a bowl of silky smooth, dairy-free chocolate frosting, use it to decorate a batch of fudgy vegan chocolate cupcakes ! Also, try my 4-ingredient vegan buttercream .
Everything tastes better covered in vegan chocolate frosting. Sometimes I’m in the mood for a simple vegan cream cheese frosting , but nothing beats creamy, fluffy chocolate buttercream made with totally dairy-free ingredients, with all the fudgy sweetness. I’ve been using this chocolate frosting recipe for over 10 years in my vegan chocolate cake recipe . It’s velvety, smooth, chocolatey, and simple to make. P.S. Try not to eat the whole thing before it reaches your cakes, okay?!
What Makes This Vegan Chocolate Buttercream So Good
- Diary-free ingredients. This recipe uses vegan butter and dairy-free milk, mixed with powdered sugar and cocoa powder. That’s it! There are no fancy ingredients, and the texture is smooth and creamy as ever.
- Ready in 10 minutes. And fool-proof, too. The method is also almost exactly the same as making traditional buttercream frosting. All you need is your mixer to create a thick, stable vegan chocolate frosting in minutes.
- Perfect for decorating. I tested many versions of this recipe to make a rich, decadent vegan frosting that’s spreadable AND pipeable. No droopy, weepy, or melted frosting, here!
Notes on the Ingredients
These are the simple ingredients you’ll need to make this fudgy vegan chocolate frosting from scratch. Scroll to the recipe card below the post for the printable recipe with the amounts.
- Unsweetened Cocoa Powder – I recommend using a high-quality unsweetened cocoa powder. This is where all the chocolate flavour comes from!
- Unsalted Vegan Butter – It’s also okay if you use salted vegan butter, just skip the salt below!
- Vanilla Extract – You could also use a different flavouring if you want to add an almond extract, orange extract, or even a chocolate extract.
- Sea Salt – If you’re using kosher or table salt, use less so the frosting doesn’t turn out oversalted.
- Powdered Sugar – Also called confectioner’s sugar (it’s the same thing). You can make your own by just blending any sugar into a fine powder using your blender before adding it to the frosting!
- Vegan Milk – Your choice! Almond, oat, soy milk, all work here. You’ll only need a little to get the perfect consistency.
How to Make Vegan Chocolate Frosting (Step by Step Instructions)
Making vegan chocolate frosting is as easy as whipping the ingredients until they’re smooth, creamy, and fluffy. Afterward, you can adapt the consistency of the frosting as needed. Here’s a quick look at the process:
Combine the ingredients.
- Combine the ingredients. First, add the cocoa powder, vegan butter, most of the powdered sugar, vanilla extract, sea salt, and half the vegan milk to the bowl of an electric stand mixer or a hand mixer .
- Mix slowly, then increase the speed. Start mixing at a slow speed, gradually increasing speed until it’s very thick and smooth.
- Adjust the consistency. Add the rest of the powdered sugar a bit at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
Tips for the Best Vegan Frosting
- Sift the powdered sugar and cocoa powder. Sifting the dry ingredients before making your vegan frosting breaks up lumps. This makes such a tremendous difference to the creamy consistency of the frosting.
- Soften the butter first. Just like butter is the backbone of buttercream recipes, vegan butter gives structure to this vegan chocolate buttercream. The vegan butter should be soft enough to spread but not runny.
- Keep whipping. For the fluffiest frosting, you want to whip the air into the mixture. I prefer using a stand mixer or hand mixer for this recipe, as this can take about 5 minutes.
- Avoid an overly thick frosting. You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting is too thick, try mixing in a splash of milk.
- For an even richer frosting, similar to vegan chocolate ganache, mix in melted vegan chocolate.
Mix in more powdered sugar, a little at a time, until the consistency thickens. You can also try chilling the frosting in the fridge to help it stiffen up.
Yes! This vegan frosting is pipeable and spreadable. See the section below for easy ways to use it.
Ways to Use Your Vegan Chocolate Frosting
- Cakes and cupcakes. Spread or pipe this frosting onto a vegan chocolate sheet cake or vanilla sheet cake . I also love to swirl it onto my chocolate mug cake and vanilla cupcakes !
- Brownies and bars. Use this to frost a batch of fudgy vegan brownies .
- Cookies. Chocolate frosting takes these decadent, gooey s’mores cookies even more over the top. Or, spread this frosting over chewy peanut butter cookies .
- As a dip. Pair a bowl of fluffy chocolate frosting with fresh strawberries, sliced apples, or vegan lady fingers for dipping.
Storage and Freezing
- Store at room temperature. With its stable, plant-based ingredients, you can store this vegan frosting at room temperature for up to 3 days. If you want to store it longer than that, keep it in the fridge for a couple of weeks or the freezer for up to 3 months.
- Freeze it. Freeze the frosting in an airtight container or sturdy freezer bag. Let it thaw overnight in the fridge before you plan to use it for the smoothest, ready-to-use vegan frosting.
More Vegan Dessert Recipes
- Chocolate Lava Cake
- Avocado Chocolate Mousse
- Chocolate Mousse Pie
- Double Chocolate Chunk Cookies
- Brownie Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- ½ cup unsalted vegan butter , (softened) or if using salted, don’t use the sea salt below
- 1 teaspoon vanilla extract
- pinch of sea salt
- 2 ½ to 3 cups powdered sugar
- ⅓ cup vegan milk , plus 1 tablespoon extra if needed for consistency
Equipment
- Stand mixer
Instructions
- Add the cocoa powder, vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.
- Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
- Add the ½ cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
Notes
- Sift Your Powdered Sugar : Be sure to sift your powdered sugar before making your vegan frosting! This makes such a tremendous difference to the creamy consistency of the frosting.
- Soften First: Make sure your vegan butter is soft enough to spread but not runny. This is the base for the vegan chocolate frosting texture.
- Keep Whipping: For the fluffiest frosting, you want to whip the air into the mixture. I prefer using a stand mixer because this can take about 5 minutes!
- To Avoid Thick Frosting : You don’t want the frosting to be runny, but you also want it to spread easily across the top of the cake. If your frosting turns out to be too thick, try adding a splash of milk to it.
