This curried chickpea salad sandwich is nourishing, filling and makes for a healthier alternative to traditional salad sandwiches. This one has dried apricots for a little sweetness, chopped walnuts for crunch and lemon juice for some brightness. Mix up your lunch routine with this delicious vegetarian mashed chickpea sandwich!
Hi friends! I’m super happy with this recipe!
Because hubby was skeptical.
He was like “Chickpeas on a sandwich?”
So, being hard-headed like I am, I was determined to prove him wrong.
And, guess what?
Score 1 for Dawn!!
No lie, it’s on a regular rotation for us! Mashed chickpeas on a sandwich is definitely a thing (and delicious at that)!
This curried chickpea salad sandwich is such a great alternative to a salad sandwich with, say, chicken, tuna or egg (not that I don’t love those too).
And hello picnic season! So perfect for a little outing with a nice cold glass of lemonade, don’t ya think? Sold yet?
How To Make Curried Chickpea Salad
Full details are in the recipe card below, but here are the basics:
- Place rinsed and drained chickpeas in a processor.
- Process (using the “Pulse” feature) until chickpeas are broken down a little. You want broken down pieces and some whole pieces. There’s no going wrong here, really, just make the texture that you like. Tip: Definitely don’t puree to a paste. Ain’t nobody got time for that, unless you’re making hummus. Then pass the chips!
- In a small bowl, whisk together mayonnaise (vegan, if you prefer), yogurt, lemon juice, curry powder, salt and pepper.
- Grab a bowl and put the chickpeas in there along with chopped dried apricots, walnuts, green onion and mayonnaise/yogurt mixture. Stir to combine.
Then portion the chickpea salad onto bread and garnish as you like (or enjoy as is with crackers).
Tips for Making This Recipe
- A food processor was used to break down the chickpeas, but you could totally use a potato masher if you like. It will likely take a little more time, though.
- Don’t break the chickpeas down to mush. We don’t want a spread here. Most chickpeas should be broken or smashed and a few can be left whole.
- Prefer to have this chickpea salad sandwich with Greek yogurt only? Omit the mayo! I used a combo of vegan mayo and Greek yogurt here, but you could totally use all yogurt or all mayo if you like. The vegan mayo gives a little richness which I love.
- I prefer to use a seedy bread for this sandwich because it adds a lovely texture.
- All slices of bread are not created equal and can vary in size. This recipe yields enough for two super hearty sandwiches or 4 smaller ones. If your slices of bread are larger or smaller, the quantity you yield may vary. Or, if you’re super hungry, maybe you just feel like piling that goodness on!
- Not a fan of curry? You can omit and replace with your favourite spice. A pinch of cayenne or smoked paprika or even chipotle powder works great! Start with a little and add to taste.
- Add-in options! Instead of dried apricots, try raisins or dates. Looking for more crunch and freshness? Diced apple, pear, peach or chopped grapes are lovely options.
- Rather a more savoury vibe? Try diced bell pepper.
- Don’t have walnuts? Use some chopped almonds or cashews instead.
- Not feeling bread? Try this mashed chickpea recipe on a tortilla or use for lettuce wraps.
More Yummy Recipes
If you make this curried chickpea salad sandwich, be sure to leave a comment below!
Curried Chickpea Salad Sandwich
- 1 (19-ounce) can no salt added chickpeas, rinsed and drained
- 3 tablespoons vegan mayonnaise, or regular mayonnaise
- 2 tablespoons Greek yogurt, or more if you want things creamier
- 3 to 4 tablespoons lemon juice, from about 1 lemon
- 2 teaspoons curry powder
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ⅓ cup walnuts, roughly chopped
- 6 to 8 dried apricots, chopped
- 2 stalks green onion, chopped
- 4 slices sandwich bread, use your favourite variety
- mayonnaise or vegan mayonnaise, to taste
- Dijon mustard, to taste
- baby kale, baby spinach or arugula, to taste
- Place chickpeas in a food processor and press the "Pulse" feature several times until the chickpeas have broken down slightly (or you've reached your desired consistency). Don't overmix! Don't have a food processor? Place chickpeas in a bowl and mash with a potato masher.
- In a bowl, whisk together the mayonnaise, yogurt, lemon juice, curry powder, salt and black pepper until well combined.
- Remove chickpeas from processor, place in a bowl and add mayonnaise/yogurt mixture, walnuts, dried apricots and green onion. Stir until well combined. Taste for seasoning and add more to taste, if necessary.
- Spread mayonnaise and/or mustard over one side of all four bread slices. Distribute chickpea mixture between two of the slices. Garnish, as desired, with baby kale, spinach or arugula. Top with remaining slices of bread (with mayonnaise side on the inside) to form the sandwiches. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!