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20g Protein Curry Chicken Salad Recipe

Emily Carter
20g Protein Curry Chicken Salad Recipe combines chickpeas, tofu, curry spices, and creamy vegan dressing for a protein-packed meal.

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 370 kcal

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: 370
Total 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.