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Curried Chickpea Salad Sandwich
This vegan sandwich recipe is LOADED with healthy ingredients and so easy to make. Try this Indian-inspired sandwich filler for your next plant-based lunch!
Course
Lunch
Cuisine
American, Gluten Free, Indian, Vegan, Vegetarian
Keyword
chickpea salad sandwich, plant based lunch, vegan sandwich recipe
Prep Time
10
minutes
minutes
Servings
3
-4 sandwiches
Calories
364
kcal
Author
Amanda
Ingredients
1
can
chickpeas
drained and rinsed
1/2
cup
vegan mayo
I use Follow Your Heart brand
1
Tablespoon
curry powder
1/2
cup
raisins
1/4
cup
cashews
chopped
1/2
cup
celery
finely chopped
1/2
lemon
squeezed
about 1 Tablespoon
1/2
teaspoon
salt
plus more to taste
1/4
teaspoon
pepper
plus more to taste
Sandwich Toppings:
whole-grain bread
leafy greens
sliced tomato
thinly sliced red onion
Instructions
Add drained chickpeas to a large mixing bowl. Using the backside of a fork or a potato masher, mash chickpeas until desired consistency is reached.
Add remaining ingredients and stir until combined. Taste and adjust seasonings if needed.
Keep leftovers in an airtight container in the fridge. Assemble sandwiches when ready to eat.
Notes
If you want more sweetness, add extra raisins or even some agave nectar or maple syrup.
Mash the chickpeas as little or much as you'd like! I personally like mine on the chunkier side so I leave some chickpeas intact.
Add shredded carrots or finely chopped bell pepper for more crunch (and color!)
Instead of a sandwich, serve chickpea salad on top of a salad, in a wrap, or with crackers for a snack!
Nutrition
Serving:
1
serving (1/3 chickpea salad sandwich only)
|
Calories:
364
kcal
|
Carbohydrates:
42.9
g
|
Protein:
6.9
g
|
Fat:
20
g
|
Saturated Fat:
2.6
g
|
Sodium:
754
mg
|
Potassium:
468
mg
|
Fiber:
5.8
g
|
Sugar:
15.3
g
|
Calcium:
61
mg
|
Iron:
3
mg