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I wanted to create a vegan version of my super popular chicken curry salad, which itself was inspired by the incredibly addictive Urth Caffé chicken curry salad. I wanted that same creamy, sweet, and spicy balance but in a lighter, plant-based form.
For this version, I added chickpeas not only for their flavor but also for their high protein content. They bring substance and heartiness to the dish, making it just as satisfying as the chicken version. The other key element is the Vietnamese yellow curry powder, which you can find on Amazon or at most Asian markets. It has a punchier flavor than standard curry powders and gives the salad a nice spicy kick that I absolutely love. If you can’t find it, a good Madras curry works beautifully too.
To bring everything together, I always use Kewpie mayonnaise whenever a recipe calls for mayo—it adds a luscious creaminess and slight umami flavor that regular mayonnaise just doesn’t replicate. The rest comes down to freshness: crisp celery, golden raisins, chopped onions, and tender cauliflower florets make every bite a mix of textures and flavors.
This recipe literally comes together in minutes and is perfect for a quick weekday lunch. I love how versatile it is:
- Serve it over a bed of baby mixed greens for a light, no-carb option.
- Spoon it into lettuce wraps for a fun, hands-on meal.
- Or spread it on sourdough bread or a French baguette for something a bit more indulgent.
It’s creamy, flavorful, and satisfying—the kind of recipe that makes eating plant-based feel effortless and delicious. Sometimes, the simplest dishes are the ones that become instant staples, and this curry salad is exactly that.
Chickpea Cauliflower Curry Salad
Ingredients
- 2 15.5 oz can chickpeas or garbanzo beans, drained and rinsed
- 1 Tbsp kosher salt, add to boiling water for cooking the cauliflower, plus 1 tsp for salad
- 4 cups cooked cauliflower, cut into florets or bite size pieces
- 2 ½ Tbsp yellow curry powder, I use Madras curry
- ½ lime, juiced
- ¼ cup mango chutney
- ½ cup mayonnaise
- 2 cups celery, chopped
- ⅔ cup golden raisins
- ¼ cup onions, chopped
Instructions
- Drain and rinse chickpeas.
- In a small saucepan, boil water with 1 Tbsp kosher salt. Then add cut cauliflower and let it boil for 5 minutes. Strain and set aside.
- In a large mixing bowl, add curry powder, 1 tsp kosher salt, lime juice, mango chutney and mayonnaise and mix well.
- Then add remaining ingredients and gently stir together.
- Ideally, it’s best to let it sit in the fridge for at least 30 minutes, if not longer, so the flavors can blend together.
- Serve on sourdough bread or over a bed of mix greens.
Nutrition
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