Elizabeth Varga's vegan version of Curry Chicken Salad is a flavorful twist on the deli classic. Download our printable recipe card!
This vegan twist on curry chicken salad is to die for! The curry powder adds such a depth of flavor. And I mixed in grapes, raisins, celery, and cashews for sweet, salty, crunchy vibes. Everything you want in chicken salad!
Vegan Curry Chicken Salad
Makes 4 servings; prep time 10 minutes
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!
For additional ingredient substitutions, nutrition information, and more, visit AtElizabethsTable.com.
Did you try this recipe? Share your thoughts with the Catholic Mom community! You'll find the comment box below the author's bio and list of recommended articles.
Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.
About the Author
.png?width=1806&height=731&name=CatholicMom_hcfm_logo1_pos_871c_2728c%20(002).png "CatholicMom_hcfm_logo1_pos_871c_2728c (002)"){kind=logo}
Comments