Curry Chickpea Salad Wraps with Toasted Coconut

4 servings


15 minutes

active time

23 minutes

total time


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

¼ cup red onion, finely diced (or sub green onion)

¼ 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


Toast cashews and coconut over low heat, until golden and fragrant.

Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.

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.

Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.

Serving options:

Wrap up in a whole wheat tortilla (or pita) with a handful of spinach, greens or sprouts

Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar

Serve in a halved, salted, avocado.

Serve in lettuce cups


Serving Size




Total Fat

11 g

Saturated Fat

4.2 g

Unsaturated Fat


Trans Fat

0 g


0 mg


456.3 mg

Total Carbohydrate

50.7 g

Dietary Fiber

9 g

Total Sugars

30.7 g


7.5 g

4 servings


15 minutes

active time

23 minutes

total time
Start Cooking