These curry chickpea salad wraps come together in just 15 minutes using pantry staples and flavorful spices like Garam masala! They can easily be made vegan and are perfect for lunch.
If you need lunch and you need it quickly, look no further than curry chickpea salad! This chickpea salad is popping with Indian-inspired spices and is perfect in wraps, on bread, or in a salad.
These are great for a week of work lunches and are even a kid-friendly lunch box option. I like this recipe so much that I used a lot of the same flavors and ingredients in this curry couscous salad!
Looking for more like this? Check out this chickpea avocado sandwich and pesto orzo salad for two more ways to use chickpeas. You might also like my vegan chickpea curry.
Jump to:
Why you'll love this recipe
- Creamy and flavorful: Just like traditional chickpea salad, curry chickpea salad is made with a creamy base and canned chickpeas. Just add a few flavorful ingredients like garam masala, cilantro, and lime for a zesty twist.
- Quick and easy: Ready in just 10 minutes using wholesome pantry staples.
- Versatile: I love making these into wraps but they also go well on a spinach salad, as a snack with crackers, or on sandwich bread.
Main ingredients
This recipe is made of a few components: chickpeas, the creamy factor, and the crunch factor.
- Chickpeas: I'm not going to pretend that chickpeas have a similar texture to chicken salad, but they are a great vegan protein source. They are also super convenient, whether you are using canned chickpeas or Instant Pot chickpeas.
- Mayonnaise and lime juice combine to make a tangy and creamy base. Adjust mayonnaise amounts to your preference. Use vegan mayo for egg-free chickpea salad.
- Garam masala is a blend of ground spices used in Indian cuisine. "Garam" refers to heat and "masala" means spice, literally meaning "hot spices". While garam masala mixtures vary regionally and by family, the most common blends found in US supermarkets are made with coriander, cumin, cloves, cardamom, black pepper, cinnamon, and nutmeg.
- Diced carrot, red pepper and red bell pepper add crunch. Feel free to get creative here with extra veggies like chopped broccoli, chopped cucumber, etc.
- We'll also add fresh chopped cilantro, roasted cashews, turmeric and a dash of hot sauce (optional but good if you enjoy a bit of heat!).
- Fresh ginger: I recently started adding this and it takes the chickpea salad to the next level. I use my Microplane to grate the fresh ginger into a paste. Powdered ginger also works, but will have a much milder flavor.
Step by step instructions
Pro tip: Canned chickpeas can be hard to mash. To make the process easier, simply simmer the chickpeas in about a cup of liquid for 5-10 minutes. Drain off the liquid and mash the chickpeas. Another option is to pulse the chickpeas in a food processor.
Curry chickpea salad is as easy as stir, mash and serve.
- Start by adding the drained and rinsed chickpeas, mayonnaise, spices, and lime juice to a medium mixing bowl. Stir to combine.
- Mash with a potato masher or fork until the chickpeas are mostly broken down. I like to leave a few whole pieces of chickpeas but you can mash all of them if you prefer. You can even blend the mixture in a food processor if you want it to be super smooth.
- Add in the remaining ingredients, stirring to combine.
And that's it! This recipe is best served chilled.
Storage notes
Keep leftovers refrigerated in a closed container for 3-4 days. Enjoy cold.
To freeze: Note that the quality diminishes slightly when the chickpea salad is frozen because the pepper and onion structure change when frozen. Freeze leftovers in a freezer-safe container for up to 3 months. Let thaw completely in the fridge overnight before enjoying. Stir well after thawing.
Want more vegetarian lunch ideas?
If you like this recipe you'll love my Instant Pot chickpea curry and these peanut sauce chickpea bowls.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Curry Chickpea Salad Wraps
Ingredients
For the Curry Chickpea Salad
- 2 (15-ounce) cans of chickpeas drained and rinsed (about 3 cups chickpeas)
- ⅓ cup mayonnaise
- 1 teaspoon garam masala see note #1
- ½ teaspoon kosher salt
- ¼ teaspoon turmeric
- freshly ground black pepper to taste
- 1 tablespoon fresh lime juice from one lime
- 1 heaping teaspoon freshly grated ginger see note #2
- 1 teaspoon hot sauce optional
- ½ teaspoon honey
- ½ cup finely diced red onion about ½ onion
- ½ cup finely diced red bell pepper about 1 bell pepper
- ¼ cup finely diced carrot about 1 medium carrot
- ¼ cup toasted cashews see note #3 if using raw cashews
- ¼ cup freshly chopped cilantro
For the Curry Chickpea Wraps
- 5 whole wheat wraps
- 2 ½ cups fresh spinach, loosely packed
- avocado and tomato optional
Instructions
Curry Chickpea Salad
- Combine chickpeas, mayonnaise, garam masala, turmeric, salt, black pepper, lime juice, grated ginger, optional hot sauce, and honey in a medium mixing bowl. Stir to combine.
- Use a potato masher or fork to mash the chickpeas until mostly broken down. I usually leave a few whole chickpeas but you can make it as smooth as you want.
- Stir in the red onion, bell pepper, carrot, cashews and cilantro. Taste for seasonings, adding additional ginger for spice and tang, additional lime juice for acidity, and honey for sweetness.
Wraps
- Place ½ cup of spinach in the center of a 9" tortilla. Cover with ½ cup of curry chickpea salad. Layer with additional toppings, like tomato or avocado. Fold in the edges and roll into a burrito. Enjoy!
Video
Notes
- Garam masala is a blend of ground spices like coriander, cumin, cloves, cardamom, black pepper, cinnamon, and nutmeg. This can be found in the spice aisle at most US grocery stores.
- Ginger: Peel about 1-inch of ginger. Use a Microplane to grate into a paste. If you don't have a Microplane, the smallest holes on a box grater also work. If neither of these are available, mince the ginger very finely.
- Cashews: If using raw cashews, toast them in a skillet over medium heat until aromatic and starting to brown, just a few minutes. Stir frequently.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Enjoy cold.
- Nutrition calculations include wraps and spinach.
- I've had success making chickpea salad in a food processor. I pulse the chickpeas, peppers, and onion together a few times to quickly break them down. Don't process, as they will turn into a mush.
Diane says
I made this tonight. Absolutely delicious!!! I added 1 teaspoon curry powder to the recipe. Definitely will make this again! Thank you!
Ronnie Ronaldo says
This was delicious! It would be good with lil bits of celery too if you’re into crunchy things
Cassidy Reeser says
Thank you! I bet celery would be a delicious addition.
Maggie says
This is so delicious! I love it, thanks for sharing. 🙂
Cassidy says
Thank you!