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curried chickpea salad wrap sliced in half on a plate

Curried Chickpea Salad Wrap

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5 from 3 reviews

  • Author: Verna
  • Total Time: 15 minutes
  • Yield: 4-6 Wraps
  • Diet: Vegan


This easy Curried Chickpea Salad Wrap is ready to eat in just 15 minutes. The chickpea and vegetable filling is dressed in a curry dressing, packing this simple meal prep option with plenty of warm and vibrant flavors.


  • 1- 19 oz can chickpeas, rinsed and drained

  • 1/3 cup red onion, diced small (or sub green onions)

  • 1/3 to 1/2 cup pickled pepper rings, chopped (hot & spicy or mild)

  • 1 celery rib, diced

  • 1 apple, cored and chopped

  • 1/4 cup roasted and salted cashews, chopped* (optional)

  • 1/4 cup chopped cilantro

  • 1/3 cup dried cranberries or raisins

  • 1/3 cup vegan mayonnaise (see notes*)

  • 2 tablespoons mango chutney

  • 1 and 1/2 to 2 teaspoons curry powder

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon pickled pepper brine

For serving:

  • 4 to 6 large flour tortillas, regular or gluten free

  • Spinach, mixed greens, or sprouts

  • grated carrots or fresh grated beets (optional)


  1. In a large bowl, mash the chickpeas with a fork or potato masher until they are mostly mashed (leave some whole for texture). Add the onion, pickled peppers, celery, apple, nuts, cilantro and cranberries. 


  • Cashews: Can sub sunflower seeds and/or pepitas for cashews (nut free)- all optional!
  • Peppers: Can use mild pickled peppers but I like the sweet and spicy contrast. 
  • Apple: can sub fresh chopped mango!
  • For oil free: use my oil free vegan mayonnaise or sub vegan yogurt. 
  • Store: the salad will keep in an air tight container for 4-5 days.

Adapted from my old curried chicken salad recipe and Ina Garten curried chicken wraps.


  • Prep Time: 15 Minutes
  • Category: Mains, Salads
  • Method: mixing bowl
  • Cuisine: American, Canadian, Indian