Too hot to make chickpea curry! Make this Curried Chickpea Salad sandwich!! Refreshing, spicy, summery, delicious! No nuts or soy. Easily Glutenfree with lettuce wraps or tacos. Serve in a sandwich, in lettuce leaves or wraps.
The temperature is up but you continue to want some Chana masala. However it’s too hot to eat hot curries. Can anyone relate? Yest? Amazing! Let’s make this curried chickpea salad! The chickpea salad sandwich is served with the pickled onion and is splendidly refreshing yet still satisfying. Perfect for a hot summer.
With the creamy texture of the sandwich filling, the plump raisins, and the added curry powder you possibly can consider this as a vegan twist on a coronation chicken salad sandwich or curried egg sandwich! It’s so incredibly flavorful and engaging and it has develop into one in every of my favorite chickpea recipes.
This curried chickpea salad sandwich is actually easy to make ! It takes just 10 minutes to whip up the chickpea salad mixture and you possibly can make it ahead of time and just throw it onto a sandwich the subsequent day. The one cutting involved is chopping and thinly slicing some onions.
For the curried chickpea salad we mash some chickpeas, with a fork and mix it with some yogurt or coconut cream, fresh herbs, tomato paste, dried fruit, and spices and also you’ve got a fresh, refreshing lunch that is ideal all yr round.
Why make only one version of chickpea salad sandwich when you possibly can make Mediterranean or jalapeño popper, or Buffalo sauce chickpea salad or curried Chickpea salad sandwich!
For more vegan lunch sandwiches:
Why you’ll love this Curried Chickpea salad?
- It’s super quick to place together. Just chop, mash and blend
- it’s Soyfree and nutfree
- its easily Glutenfree served on gf bread of lettuce wraps
- it’s summery and crunchy and spicy and delicious! Let’s make it
Print Recipe
Curried Chickpea Salad Sandwich
For a healthy and simple lunch do this Curried Chickpea Salad Sandwich recipe. Summery and fresh! Soyfree Nutfree. Serve with gluten-free bread or lettuce for gluten-free
Servings: 4
Calories: 255kcal
Ingredients
For the salad
- 15 ounce (425.24 g) can chickpeas drained or 1 ½ cups cooked chickpeas
- ½ cup chopped red onions
- ½ teaspoon pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 teaspoons curry powder or garam masala or Chole masala mix
- ¼ teaspoon black pepper or cayenne or each
- 1 ½ tablespoons tomato paste
- ½ teaspoon salt
- 3 tablespoons (45 g) non-dairy yogurt or non-dairy cream or coconut cream
- 1 tablespoons raisins or chopped dates
- 2 tablespoons chopped cilantro
- 2 teaspoons lemon juice
For the pickled onion
- ½ cup thinly sliced red onions
- ¼ cup (60 ml) white vinegar
- ¼ cup (60 ml) hot water
- 1 teaspoon sugar
- 1 generous pinch of every salt, black pepper and ground clove
For the sandwich
- bread slices or lettuce leaves as needed
- thinly sliced jalapeño or pickled jalapeño and chopped cilantro
Instructions
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In a bowl add the chickpeas and mash until half of them are somewhat mashed.
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Then add in the remaining of the ingredients, press, and blend well. If the mixture is a bit dry add 1 or 2 tablespoons of water and blend in. Let this chickpea salad sit to sit back to meld the flavour. About 15-20 mins
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In a bowl add the recent water, vinegar, sugar, salt, clove and black pepper. Mix well then add within the sliced onion. Let the onions sit and chill for half-hour or a few hours before using to serve with the chickpea salad sandwich for the perfect pickled onion flavor
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Take some bread slices, add a layer of lettuce or greens then top with a generous amount of the chickpea salad then top with pickled onions. It’s also possible to add in some sliced jalapeno and fresh cilantro on top and serve.
Video
Notes
- For those who want, add some shredded or grated carrots and a few chopped pickled to the filling
- If you would like to prep it upfront, make the chickpea mixture ahead of time and store it in an airtight container within the fridge for as much as 3 days. Assemble the sandwich on the morning of the day you intend to eat it. The pickled onions can be made ahead of
Nutrition
Nutrition Facts
Curried Chickpea Salad Sandwich
Amount Per Serving
Calories 255
Calories from Fat 63
% Every day Value*
Fat 7g11%
Saturated Fat 3g19%
Sodium 355mg15%
Potassium 520mg15%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 9g10%
Protein 11g22%
Vitamin A 214IU4%
Vitamin C 7mg8%
Calcium 72mg7%
Iron 4mg22%
* Percent Every day Values are based on a 2000 calorie weight loss plan.
Ingredients:
- chickpeas – canned or cooked
- chopped red onions add some sharpness and crunch
- spices: a fragrant mix of pepper flakes, garlic powder, onion powder, curry powder/garam masala and black pepper or cayenne
- tomato paste adds some umami
- non-dairy yogurt or non-dairy cream or coconut cream are a stand-in for mayo
- raisins or chopped dates add some sweetness and chew
- I like chopped cilantro on this salad but parsley would also work
- lemon juice brightens up the flavour profile of the filling
- for the pickled onions, we immerse sliced red onions in a combination of vinegar, hot water, sugar, salt, black pepper and ground clove
Suggestions:
- The feel of chickpeas is dependent upon the brand, some could be drier, so you could have so as to add a bit more yogurt to the chickpea salad.
- For those who want, add some shredded or grated carrots and a few chopped pickled to the filling
- If you would like to prep it upfront, make the chickpea mixture ahead of time and store it in an airtight container within the fridge for as much as 3 days. Assemble the sandwich on the morning of the day you intend to eat it. The pickled onions can be made ahead of time
- You may serve the salad in a sandwich, in lettuce leaves or wraps.
How one can make Curried Chickpea Salad Sandwich
In a bowl add the chickpeas and mash until half of them are somewhat mashed.
Then add in the remaining of the ingredients, press, and blend well. If the mixture is a bit dry add 1 or 2 tablespoons of water and blend in. Let this chickpea salad sit and chill for 15-30 mins
In a bowl add the nice and cozy hot water, vinegar, sugar, salt, cumin and black pepper.
Mix well then add within the sliced onion. Let the onion sit and chill for half-hour or a few hours before using to serve with the chickpea salad sandwich.
Take some bread slices, add a layer of lettuce and greens then top with a generous amount of the chickpea salad then top with pickled onions.
It’s also possible to add in some sliced jalapeno and fresh cilantro on top and serve.
Can I make this sandwich gluten-free?
To make gluten free, serve with gluten-free bread or without the bread and with lettuce leaves or gluten free tacos.
Storage
Store the chickpea salad and pickled onions individually and assemble the sandwich fresh as needed.
