5 from 87 votes
Curried Chickpea Salad Sandwich
This Curried Chickpea Salad Sandwich combines mashed chickpeas with curry powder, tomato paste, and non-dairy yogurt, creating a creamy, spiced filling. The addition of raisins and cilantro add sweetness and freshness, while pickled red onions provide a tangy contrast. Served on bread with optional jalapeño and cilantro, this sandwich presents a layered texture and a blend of savory, sweet, and mildly spicy flavors suitable for a light lunch or casual meal.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
Calories:
255 kcal
Course:
Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 255
% 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.