Curried Chickpea Sandwich recipe


Here is a great alternative to an egg salad or tuna salad sandwich for lunch. While both of those are tasty and easy, this is a healthier plant-based version that has some of the same characteristics. It takes simple ingredients, no-hassle preparation, and can be modified in endless ways. Give it a try sometime - I think you will like it.

Curried Chickpea Sandwich

Makes 4 sandwiches


  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

  • 1 medium celery rib, finely chopped

  • 2 tablespoons finely chopped shallots

  • 2 teaspoons finely chopped fresh leaf parsley

  • 1/2 cup vegan or standard mayonnaise

  • 1 tablespoon red wine vinegar

  • 1 teaspoon curry powder

  • 1/2 teaspoon ground turmeric

  • Fine sea salt and freshly ground black pepper

  • greens (such as iceberg, romaine, or watercress), optional

  • 1 large ripe tomato, seeded and cut into 1/2-inch dice, optional


Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)

Divide the salad, greens and tomato equally into sandwiches and serve. Or divide into separate bowls and serve with tortilla chips.

H/T to Food52 for the recipe

recipesMichael Liss