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Vegan Curried Chick’n Salad

  • Author: Georgia @
  • Diet: Vegan


Our Vegan Curried Chick’n Salad, made with cannellini beans (aka “white kidney beans”), will take your sandwich, or your salad, to a new level–giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and the smooth texture of white beans.



The Dressing

  • 1 Tbs curry (good quality)
  • 1/2 c Just Mayo or other dairy-free mayo
  • 23 T agave syrup
  • a few grinds black pepper

The Rest

  • 1/4 red onion, finely diced
  • 2 celery stalks, finely diced
  • 5 cups cannellini beans (aka “white kidney beans”)
  • 1/2 tsp salt (using beans from dry)
  • 1/2 c coarsely chopped walnuts or cashews
  • 1/2 c raisins


  1. Whisk together the dressing ingredients and set aside
  2. combine the beans, onions, celery, nuts, and raisins—gently mashing about 2/3 of the beans in the process
  3. add the dressing and gently mix in evenly
  4. chill for about an hour, allowing flavors to meld
  5. serve on a bed of greens, with crackers, or in a sandwich or wrap


  • Curry varies tremendously. We have a fairly mild, mellow curry and the amount reflects this. Adjust for your taste and the curry that you are using
  • When using beans from dry stock we find that more salt is necessary. Start with half the added salt if you are using beans from cans.

Keywords: lunch, vegan chicken salad, chick'n salad, vegan lunch recipe, easy vegan recipe

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