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Curried Chickpea Salad Sandwich

For a healthy and easy lunch try this Curried Chickpea Salad Sandwich recipe. Summery and fresh! Soyfree Nutfree. Serve with gluten-free bread or lettuce for gluten-free

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 255 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

For the salad
  • 15 ounce 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 blend
  • 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 raisins or chopped dates
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lemon juice
For the pickled onion
  • ½ cup thinly sliced red onions
  • ¼ cup white vinegar
  • ¼ cup hot water
  • 1 teaspoon sugar
  • 1 generous pinch of each 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

    Cup of Yum
  1. In a bowl add the chickpeas and mash until half of them are somewhat mashed.
  2. 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
  3. 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
  4. 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

  • To make gluten free, serve with gluten-free bread or without the bread and use lettuce leaves or gluten free tacos.
  • To make gluten free, serve with gluten-free bread or without the bread and use lettuce leaves or gluten free tacos.
  •  
  • If you want, add some shredded or grated carrots and some chopped pickled to the filling
  •  If you want to prep it in advance, make the chickpea mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Assemble the sandwich on the morning of the day you plan to eat it. The pickled onions can also be made ahead of

Nutrition Information

Calories 255kcal (13%) Carbohydrates 40g (13%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 355mg (15%) Potassium 520mg (15%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 214IU (4%) Vitamin C 7mg (8%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.