top of page
Curry Chickpea Salad Wraps with Toasted Coconut

Curry Chickpea Salad Wraps with Toasted Coconut



  • 1/2 cup shredded coconut, toasted
  • 1/3 cup cashews, toasted
  • 1 14 ounce can chickpeas, drained ( 1 1/2 cups cooked chickpeas)
  • 8–10 dates, chopped small
  • 1 cup celery, diced
  • 1/2 cup apple, chopped
  • 1/4 cup red onion, finely diced (or sub green onion)
  • 1/4 cup cilantro, chopped (or sub scallions)
  • 1 tablespoon orange zest (optional)
  • 3–4 tablespoons Vegenaise, mayo or vegan mayo
  • 1 tablespoon maple (or honey, agave, or alternative sweetener)
  • 2 teaspoons apple cider vinegar
  • 2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper
  • Instructions

    1. Toast cashews and coconut over low heat, until golden and fragrant.
    2. Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.
    3. Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.
    4. Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.
  • Credit:

    Sylvia Fountaine

bottom of page