Food La La: Curried chickpea salad

Jun. 8, 2015 | 0 Comments

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BY LINDSEY MURAOKA / Special to the Star-Advertiser

People often tell me they want to eat healthier or become vegetarian but don’t have time or are too lazy to cook at home. Cooking doesn’t have to be difficult or time consuming, especially when it comes to vegan dishes. There are many dishes made without any actual cooking involved.

I’ve always enjoyed cooking, but more so now that I’m a vegan. I didn’t like having to touch raw meat, so vegan cooking makes me very happy and I enjoy creating dishes to share.

This week I want to share a simple and easy recipe for curried chickpea salad. There is no cooking involved — just chop up some vegetables and mix everything together. It’s filling, healthy and delicious. To show how versatile this dish is, I prepared it three different ways.

You can make lettuce wraps for a light lunch or snack.

curried wraps

For a heartier lunch, eat it with avocado and sprouted whole wheat bread. I added paprika for some spice.

curried sandwich

You can also eat it as a salad with your favorite greens and quinoa. I used spinach and mixed it together with some tahini, sunflower seeds and nutritional yeast.

curried salad

Cooking can be simple and fun! Another suggestion to save time — cut up all your vegetables and fruits for the week right after you get home from grocery shopping. Try it out!



» Two 15-ounce cans chickpeas, drained and rinsed
» Three celery ribs, chopped into small pieces
» Two carrots, chopped into small pieces
» One large apple, diced small
» 1/2 cup of pecans or walnuts
» 1/2 cup cranberries
» 1/4 cup Dijon mustard
» 1/4 cup vegan mayonnaise
» One tablespoon curry powder
» One tablespoon agave syrup
» One garlic clove, minced

(Optional: small bunch of cilantro, chopped; salt, pepper, and cayenne pepper to taste)

Put chickpeas and the rest of the ingredients into a large bowl and mix them together with a spoon until combined. Refrigerate for 20 minutes before serving.
Lindsey Muraoka blogs about all things vegetarian for the Pulse. Follow her on Twitter or email her at

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