Curried Chickpea Salad Sandwich
User Reviews
5
Curried Chickpea Salad Sandwich
Description
Curried Chickpea Salad Sandwich features chickpeas partially mashed and mixed with warming spices such as curry powder, garlic and onion powders, along with tomato paste and non-dairy yogurt to create a creamy textured salad. Raisins add a touch of sweetness, and cilantro and lemon juice brighten the flavors. Red onions are pickled separately in a mixture of vinegar, hot water, sugar, salt, black pepper, and ground clove before being piled atop the chickpea salad, lending a sharp, tangy contrast.
The sandwich is assembled with a layer of lettuce on bread, topped with the curried chickpea filling, pickled onions, and optional jalapeño slices and fresh cilantro for additional heat and herbaceous notes. This sandwich’s layers offer a mixture of soft, creamy, and crisp textures and a balance of spice, tang, and mild sweetness.
To accommodate dietary preferences, the recipe suggests gluten-free bread or wraps, or lettuce leaves as alternatives. Preparations for the chickpea salad and pickled onions can be done ahead, allowing flavors to meld and providing convenience for assembly when ready to serve.
Ingredients
For the salad
- 15 ounce chickpeas canned, drained or 1 ½ cups cooked
- ½ cup red onion chopped
- ½ teaspoon pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 teaspoons curry powder or Chole masala blend, or garam masala
- ¼ teaspoon black pepper or cayenne or both
- 1 ½ tablespoons tomato paste
- ½ teaspoon salt
- 3 tablespoons Non-Dairy yogurt or non-dairy cream or coconut cream
- 1 tablespoons raisin or chopped dates
- 2 tablespoons cilantro chopped
- 2 teaspoons lemon juice
For the pickled onion
- ½ cup red onion thinly sliced
- ¼ cup white vinegar
- ¼ cup water hot
- 1 teaspoon sugar
- 1 generous pinch salt black pepper and ground clove
For the sandwich
- bread or lettuce leaves, as needed
- jalapeño thinly sliced or pickled; cilantro chopped
Instructions
- In a bowl add the chickpeas and mash until half of them are somewhat mashed.
- Then add in the rest of the ingredients, press, and mix well. If the mixture is a bit dry add 1 or 2 tablespoons of water and mix in. Let this chickpea salad sit to chill to meld the flavor. About 15-20 mins
- In a bowl add the hot water, vinegar, sugar, salt, clove and black pepper. Mix well then add in the sliced onion. Let the onions sit and chill for 30 minutes or a couple of hours before using to serve with the chickpea salad sandwich for the best pickled onion flavor
- 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. You can also add in some sliced jalapeno and fresh cilantro on top and serve.
Notes
- Use gluten-free bread or lettuce leaves to make this sandwich gluten-free.
- Optionally add shredded carrots or chopped pickled vegetables to the chickpea mixture for added texture.
- Make the chickpea salad up to 3 days in advance and keep it refrigerated in an airtight container.
- Prepare the pickled onions several hours ahead to enhance their flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Sodium | 355mg | 15% |
| Potassium | 520mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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