Description
A flavorful and satisfying curried chickpea salad sandwich, perfect for a quick lunch or light dinner. This plant-based recipe is packed with aromatic spices and fresh vegetables.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1/4 cup vegan mayonnaise
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon curry powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices whole wheat bread
- Lettuce leaves
- Tomato slices
Instructions
- In a medium bowl, mash the chickpeas with a fork until chunky.
- Add the vegan mayonnaise, celery, red onion, curry powder, Dijon mustard, salt, and pepper. Mix well to combine.
- Taste and adjust seasonings as needed.
- Spoon a generous amount of the chickpea salad onto 4 slices of bread.
- Top with lettuce leaves and tomato slices.
- Cover with the remaining 4 slices of bread to form sandwiches.
- Serve immediately or chill for later.
Notes
- For extra flavor, toast the bread before assembling the sandwiches.
- You can add other vegetables like grated carrots or bell peppers to the chickpea salad.
- This chickpea salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No Cook
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg