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Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free)

June 16, 2016 By Johnna 8 Comments

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Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free) | In Johnna's Kitchen

Perfect for summertime meals, Curry Chickpea Salad comes together in just a few minutes. Make it into a sandwich, serve it as lettuce wraps or atop a bed of greens. Picnic perfect (no eggs or dairy), lunchbox ideal, too! But mostly it’s about summer.

Do you avoid the kitchen like I do in the summertime?  At dinner time here today, the “feels like” temperature was 102 degrees. No way am I spending an hour in the kitchen cooking dinner, firing up the oven or stirring anything over the stovetop. Nope, it’s got to be something cold that requires no cooking.  This Curry Chickpea Salad fits the ticket perfectly.

But because I do get tired of traditional salads, I do try to mix it up when it is this hot.  We prefer having this like lettuce wraps. I use romaine hearts to make lettuce cups or butter lettuce when it is affordable at the grocery store.  This week it wasn’t, $5, which put it on the same list as limes this week which we a full dollar each! And just when the weather insisted on margaritas…

Speaking of salads, I thought you might find it helpful if I left a list of some of my summer favorites here for you. Then you can bookmark this site (does anyone do that anymore or is Pinterest the only game in town?) and come back to it when you need cool meals for hot nights!

Double Bean Salad  This salad requires a quick blanch of garden fresh green beans, but you can easily do that early in the morning or late in the evening when it isn’t as hot. I blanch a whole mess of green beans and keep them in the fridge for a few days to add to salads and Buddha bowls.

Double Bean Salad | In Johnna's Kitchen

Brussels Sprout Pecorino Salad (only 4 ingredients!) This was inspired by a dish I had a Eataly in Chicago. Perfect as a side dish, a starter or a full meal. I like this even better after is has been in the refrigerator for a day.

Brussels Sprout Pecorino Salad | In Johnna's Kitchen

Avocado Kale Salad  If you don’t like kale, this could be a game changer for you. No tough, chewy greens here, only tender kale after mixed with the simple ingredients. Oh, and there’s no added oil in the dressing!

Avocado Kale Salad | In Johnna's Kitchen

Watermelon Basil Avocado Salad  This is my favorite salad on a VERY hot day. Because watermelon and hot days belong together!

Watermelon Basil Avocado Salad | In Johnna's Kitchen

Zucchini Pasta Salad with Avocado Dressing (with spiralized zucchini!) This is what I make instead of pasta salad. So creamy, so light and no gluten-free pasta to get gummy or fall apart. Good stuff for sharing at a potluck, BBQ or picnic!

Spiralized Zucchini Salad | In Johnna's Kitchen

Asian Edamame Salad  This salad is protein packed with edamame and has a dressing you’ll want to make for more than just this salad. I love a homemade salad dressing, especially when it is quick and easy to make and tastes better than anything in a bottle at the store.

Asian Edamame Salad | In Johnna's Kitchen

Now that you have a full list of recipes to use this summer, how about the newest one, Curry Chickpea Salad?  Here’s the recipe for you.  Enjoy!

Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free) | In Johnna's Kitchen
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Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free)

Author Johnna

Ingredients

  • 2 cans , 15.5 ounce, chickpeas
  • 1 cup Mayonnaise of your choice (or dairy-free plain yogurt)
  • 1 cup fresh pineapple chunks
  • 1 cup chopped celery
  • 1/2 cup sliced almonds
  • 1/4 cup unsweetened coconut shreds plus extra to garnish (optional)
  • 2 Tablespoons lime juice
  • 2 teaspoons curry powder
  • 1/4 teaspoon sea salt
  • Romaine Hearts , butter lettuce or greens of your choice

Instructions

  1. In a large mixing bowl, ussing a fork or potato masher, roughly mash 1/2 of the chickpeas. Then add all ingredients to bowl.
  2. Stir to coat and combine ingredients. Refrigerate for 1 to 2 hours before serving. The flavor is better after it has been stirred together for awhile.
  3. Serve in romaine heart lettuce "cups" or use butter lettuce similarly. Alternatively, serve over a bed of greens or on gluten-free sandwich bread.

Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free) | In Johnna's Kitchen

 

Filed Under: In the Kitchen Tagged With: chickpeas, curry, dairy-free, gluten-free, grain-free, salad, summer, vegan

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Comments

  1. Madeline says

    June 20, 2016 at 10:17 AM

    This sounds perfect and light and refreshing for the summer heat! Love how healthy it is too!

    Reply
    • Johnna says

      June 20, 2016 at 10:53 AM

      Thank you! Anything light that doesn’t require heating up the kitchen is perfect right now. ๐Ÿ™‚

      Reply
  2. Leah says

    June 20, 2016 at 3:06 PM

    This sounds great and so refreshing for dinner! I love cold dinners in the summer, and this fits the bill!

    Reply
    • Johnna says

      June 21, 2016 at 11:57 AM

      Thank you! I’m also a fan of cold dinners in the summer.

      Reply
  3. Shirley @ gluten free easily (gfe) says

    June 23, 2016 at 11:47 PM

    I’m on of those weirdos who is still learning to embrace curry, but I bet I would love it in combination with these other ingredients. Thanks so much for sharing on Gluten-Free Recipe Fix! I love all the other salad ideas, too. Other people’s salads always look better than mine! ๐Ÿ˜‰

    Shirley

    Reply
    • Johnna says

      June 28, 2016 at 11:14 AM

      I think the trick to embracing curry might be finding the blend that you like. I am particular about curry blends, leaning toward spicy and savory, while others like a sweeter blend similar to Garam Masala. Don’t give up, the perfect curry is out there for you. ๐Ÿ™‚

      I agree, other people’s salads always look better than mine, too. And don’t get me started on eating a salad out, because that is somehow better, too.

      Reply
  4. Sharon says

    June 27, 2016 at 2:08 PM

    Just mix up a batch of this YUMMY Curry Chickpea salad! Outstanding!!! I did not have pineapple so I left it out, and substituted pistachios for the almonds…oh my!!! Trying to put in the refrigerator for a hour or more, but if might just be gone by then! Thank s for a great recipe,

    Reply
    • Johnna says

      June 28, 2016 at 11:12 AM

      I love the idea of adding pistachios! I will try that this week. So glad you enjoyed it!

      Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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