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Curried Coconut Chickpea and Mango Salad served in lettuce wraps.

Curried Coconut Chickpea and Mango Salad (Vegan & Picnic-Ready)

This Curried Coconut Chickpea Salad is fresh, flavourful, and endlessly versatile. It’s the kind of dish you’ll find yourself making on repeat all summer long—easy to prep, packed with vibrant veggies, and perfect for picnics, potlucks, or light lunches. Honestly, if you invite me to a potluck, there’s a good chance I’ll be bringing this!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Lunch, Salad
Cuisine Asian Fusion, Indian-Inspired
Servings 6 as a salad, 8-10 as wraps

Ingredients
  

Coconut Chickpeas

  • 2 × 19oz cans of chickpeas, drained and rinsed, 540 mL
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 small garlic clove finely grated
  • ½ teaspoon kosher salt

Salad Mix-ins

  • 1 ripe mango peeled and diced
  • ½ red bell pepper finely diced
  • ½ English cucumber quartered lengthwise and thinly sliced
  • 2 scallions thinly sliced
  • 1 small red chili thinly sliced (optional)
  • ½ cup shredded purple cabbage
  • ½ cup julienned carrots
  • ½ cup sugar snap peas sliced on the bias
  • ¼ cup fresh cilantro chopped
  • 2 tablespoon fresh mint chopped

Lime-Ginger Dressing

  • 3 tablespoons fresh lime juice about 1½ limes
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon neutral oil avocado or grapeseed
  • 1 tablespoon finely grated fresh ginger
  • ½ teaspoon kosher salt
  • Freshly cracked black pepper to taste

Instructions
 

Simmer the Coconut Chickpeas

  • In a medium saucepan, combine chickpeas, coconut milk, turmeric, curry powder, garlic, and salt. Cover with a lid and bring to a gentle simmer over medium heat and cook for 6–8 minutes until thickened and infused with flavour. Let cool completely.

Prep the Salad

  • In a large bowl, combine mango, bell pepper, cucumber, scallions, chili (if using), cabbage, carrots, snap peas and herbs.

Make the Dressing

  • In a small bowl or jar, whisk together all the dressing ingredients until fully emulsified.

Assemble the Salad

  • Add the cooled chickpeas to the salad bowl. Pour over the dressing and toss gently to combine. Adjust salt, pepper, or lime juice to taste.

Chill and Serve

  • Cover and refrigerate for at least 1 hour before serving to allow the flavours to develop. Serve cold or slightly chilled.
    Serve as a main for a light, refreshing meal.
    Pair it as a side with grilled meats, fish, or sandwiches.
    Top it with grilled shrimp, chicken, or tofu to boost the protein and turn it into a heartier dish.
    Scoop it over greens or grain bowls for an easy lunch option.

Lettuce Wrap Option

  • This recipe also makes delicious lettuce cups—perfect for entertaining or packing into a picnic basket!
    You’ll Need: 1–2 heads of Bibb, Boston, or Little Gem lettuce (washed and leaves separated) Optional: toasted cashews, hazelnuts or chopped peanuts, lime wedges for serving
    To Assemble: Spoon a generous amount of salad into each lettuce leaf. Garnish with chopped nuts and fresh herbs. Serve tray-style or wrap in parchment for easy transport.

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Notes

Tips for Success
    • Taste after chilling. Cold foods need slightly more acid and seasoning than warm ones, so taste and adjust before serving.
    • Rinse chickpeas well. This helps reduce sodium and gives a cleaner taste.
    • Make ahead. The salad holds beautifully for up to 2 days—just add a fresh squeeze of lime and extra herbs to brighten it up before serving.
    • Use full-fat coconut milk. For the richest flavour and best texture.
Keyword chickpea curry salad, chickpea mango salad, curry chickpea salad
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