20g Protein Curry Chicken Salad Recipe
20g Protein Curry Chicken Salad Recipe delivers bold spice energy, because boring lunches never helped anyone feel powerful anyway.
This vegan 20g Protein Curry Chicken Salad Recipe replaces chicken using chickpeas and tofu, creating creamy, confident flavor balance.
20g Protein Curry Chicken Salad Recipe tastes rich, slightly sweet, and spicy, perfect for dramatic weekday lunch upgrades.
20g Protein Curry Chicken Salad Recipe
20g Protein Curry Chicken Salad Recipe combines chickpeas, tofu, curry spices, and creamy vegan dressing for a protein-packed meal.
Ingredients
- Chickpeas — 1½ cups drained
- Firm tofu — 1 cup cubed
- Olive oil — 1 tablespoon
- Vegan mayonnaise — ⅓ cup
- Lemon juice — 1 tablespoon
- Curry powder — 2 teaspoons
- Celery — 1 cup chopped
- Raisins — ¼ cup
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Green onion — 2 tablespoons sliced
Instructions
- Heat olive oil (1 tablespoon) in a skillet.
- Add tofu (1 cup) and cook for 6–7 minutes until golden.
- Add chickpeas (1½ cups) and cook for 5 minutes.
- Transfer mixture into a bowl.
- Stir in vegan mayonnaise (⅓ cup) and lemon juice (1 tablespoon).
- Add curry powder (2 teaspoons) and mix well.
- Stir in celery (1 cup) and raisins (¼ cup).
- Season with salt and black pepper.
- Garnish with green onion before serving.
Notes
Nutritional values (per serving)
Calories: 370Total Fat: 16 g
Saturated Fat: 2.5 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 20 g
Vitamins and minerals (per serving)
Iron: 20%Magnesium: 16%
Vitamin B6: 12%
Potassium: 14%
Calcium: 15%
Any additional notes/tips to enhance the flavor for the recipe
- Add diced apple for sweetness.
- Toast curry powder briefly for stronger aroma.
- Chill before serving.
- Add extra lemon juice for brightness.
- Serve in wraps or bowls.
