This curried chickpea salad sandwich is a plant based staple. You can use canned beans, but when I have the time, I prefer to make my own chickpeas in an instant pot. I cook them on the longer side, which yields a creamier pea.
This curried chickpea salad sandwich is another capsule pantry recipe that you absolutely MUST have in your repertoire. You can very the vegetables that you include to what you have on hand. With a can of beans, and some hummus or tahini, you can have a nice lunch or snack in just a few minutes.
A Sandwich That Travels Well
If you are hankering for a good ol’ sandwich, here is your answer! Aside from being a last minute lifesaver on a rushed morning, it has the heft and texture of a chicken or tuna salad sandwich. If you are new to plant based eating this can make you feel a little more normal. Plus you are not going to get side-eye from any co-workers for a change.
If you are on the go a lot this recipe is a good one to have on hand. It holds up well without making the bread soggy and doesn’t require refrigeration. It also works beautifully in a salad/grain bowl, or wrap up in a lettuce leaf if you are not a bread person.
Speaking of bread, I don’t recommend this white bread. Sorry that I had to use it here. I really wanted to get this recipe out there for you and the only decent bread I could find was this artisinal white flour roll. My daughter just had a baby (my second grandchild) and my schedule is a little off. Hopefully you can forgive me my transgressions 🙂 Grainy whole wheat is preferred. Coming up soon is a recipe for a no knead whole wheat grainy bread that you will love.
Ingredients
- 2 cups soft chickpeas
- 4 tablespoons hummus, or 2 tablespoons tahini + 1 tablespoon maple syrup
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons curry powder
- 1 tablespoon grated tumeric, or 1 teaspoon dried
- 2 teaspoons salt
- Roll
- tomato
- greens
Instructions
Place the chickpeas and hummus into a large bowl, preferably one with a flat bottom. Using a fork or potato masher, mash the chickpeas into a rough paste. I like to keep a few chickpeas whole, but this is personal preference. If the mixture is too dry you can add a tablespoon or two of water to get the consistency you like.
Add the remaining ingredients and stir thoroughly.
Serve on a nice roll with tomato, greens, sprouts- as a side in a buddha bowl, or wrapped in a lettuce leaf. Just as you would a tuna or chicken salad.
Store leftovers in the fridge for up to 5 days.
Notes
I make my own chickpeas in my Instant Pot. It takes 25 minutes of pressure to get a creamy bean using dried chickpeas. The IP peas are much softer than canned beans, and personally I prefer the taste, but canned peas are superb in this recipe too. Pro tip: Cook an entire bag of chickpeas and store unused portions in the freezer. I like to lay them out flat in plastic bags and freeze them that way, allowing for easy storage and quicker defrosting.