Curried Chickpea Salad Collard Wraps

Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!

           

I’m taking a four week writing course this month.

I’ve always enjoyed writing.

As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer. 

I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends. 

All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front. 

In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss. 

After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like. 

Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something. 

Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend. 

Writing isn’t a skill I’ve actively tried to improve since my school days. 

So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are. 

Today’s recipe is also taking an old idea and making it new. 

This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch. 

What You Need to Make Curried Chickpea Salad

This chickpea salad has a short ingredient list so it’s easy to whip up with fridge and pantry staples. 

Here’s what you need:

• chickpeas
• avocado
• unsweetened almond milk yogurt
• curry powder
• cumin powder 
• lemon
• Himalayan sea salt
• black pepper
• dried cranberries
• chopped walnuts
• collard leaves

That’s it!

How to Make Curried Chickpea Salad

You can easily mix this chickpea salad in a single bowl. 

In a medium bowl, add the chickpeas and mash them with a fork or potato masher until you have a chunky texture. 

Mash the chickpeas as little or much as you like to achieve your desired consistency. 

I like mine a little thicker and chunkier. 

Next, add in the avocado and almond milk yogurt and smash them together to coat the chickpeas.

Add in the curry powder, cumin powder, lemon, and Himalayan sea salt. 

Mix everything again to combine.

At this point, you can taste the mixture and add a little more seasonings, lemon, salt, or pepper. 

Fold in the dried cranberries and the chopped walnuts and lightly mix them so they’re evenly dispersed. 

Add the mixture to collard leaves and serve it immediately! 

Notes on Meal Prep

I love to make this Curried Chickpea Salad for meal prep! 

It’s important to note that because we’re using avocado, the mixture will start to brown when it’s stored in the refrigerator. 

This is totally natural and normal and won’t harm you.

However, if this bothers you, I recommend enjoying the chickpea salad within 1-2 days. 

Store the leftover curried chickpea salad in the refrigerator for 3 days and assemble it in collard wraps just before serving. 

Swaps & Substitutions

The fruit and dried nuts are easy to swap in this chickpea salad.

All you need is a little bit of crunch and some sweetness to make this Curried Chickpea Salad pop.

Try using slivered almond or pecans instead of walnuts and raisins or dried cherries instead of dried cranberries. 

You can also swap the chickpeas for another white beans, like cannelini beans, navy beans, or great northern beans. 

If you don’t have lemon, you can use lime for citrus, too! 

How to Serve Curried Chickpea Salad

I love serving my Curried Chickpea Salad in collard leaves for a grain-free and gluten-free wrap!

Alternatively, you can enjoy this Curried Chickpea Salad in a tortilla, on a sandwich, or with crackers. 

You can also use swiss chard or romaine leaves for more green options. 

For serving, try adding sliced green onion or cilantro to accentuate the flavors of the curry. 

I love enjoying it for a light lunch when the weather gets warmer. 

Enjoy! 

More Vegan Wraps 

• Green Chickpea Salad Collard Wraps

• Grilled Tempeh Collard Wraps With Mango Salsa

• Salad Crunch Wrap

• Rainbow Rice Paper Wraps With Black Sesame Sauce

• Grain-Free Flatbread Wraps

• Leftover “Holiday” Collard Wraps

• Curried Sweet Potato & Lentil Collard Wraps 

• Rainbow Hummus Avocado Collard Wraps 

I Want to Hear From You

If you make this Curried Chickpea Salad recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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