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

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

Author Johnna


  • 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


  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.