Vegan Coconut Curry Chickpea Salad (Printer-Friendly)

Creamy curry-spiced chickpeas with crisp vegetables and fresh herbs rolled in soft tortillas for a vibrant wrap.

# What You Need:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/3 cup unsweetened coconut yogurt
03 - 2 tablespoons vegan mayonnaise
04 - 1 tablespoon mild curry powder
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 cup finely diced celery
10 - 1/2 cup finely diced red bell pepper
11 - 1/4 cup finely chopped red onion
12 - 2 tablespoons fresh chopped cilantro

→ Wrap Assembly

13 - 4 large flour or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned
16 - 1/2 cucumber, thinly sliced

# Directions:

01 - In a large mixing bowl, mash chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for texture.
02 - Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
03 - Fold in celery, red bell pepper, red onion, and cilantro. Stir until all ingredients are evenly incorporated.
04 - Taste the mixture and adjust salt, pepper, or lime juice as needed.
05 - Lay out tortillas and place a handful of spinach or mixed greens down the center of each tortilla.
06 - Top greens with chickpea curry salad, then add carrot and cucumber strips on top.
07 - Fold in the sides and roll up tightly into a wrap.
08 - Slice each wrap in half and serve immediately, or wrap tightly with plastic wrap and refrigerate for up to 24 hours.

# Expert Suggestions:

01 -
  • It's ready in twenty minutes, so weeknight dinners stop feeling like a chore.
  • The curry flavor is comforting without being heavy, perfect for when you want something satisfying but not sleepy-inducing.
  • You can make the salad ahead and assemble wraps on demand, which means less morning stress.
02 -
  • The spinach layer is essential, not decorative. It stops the filling from making the tortilla soggy and actually allows these to sit in the fridge overnight without falling apart.
  • Don't make this salad more than a few hours ahead without the vegetables, because the lime juice and salt will start breaking down the celery and peppers, turning them mushy.
03 -
  • Toast your tortillas lightly before filling them. It takes thirty seconds and makes them less floppy, less likely to tear, and actually more flavorful.
  • If you're packing these for travel or work, assemble them just before eating and pack the chickpea salad separately. It only takes two minutes to build a wrap, and you'll thank yourself when it stays fresh and holds together.
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