Chickpea Salad Sandwich Recipe
Lunch time! I love a good sandwich and we were starting to get board of our usual go-to’s. So it was time to get creative in the kitchen. We had recently been to a restaurant that was adding pickled onions to their cold cut sandwiches and a light bulb went off. What a great vegan sandwich topping, flavorful, a little zippy. I wanted to go home and see what kind of deliciousness I could whip up. Voila this chickpea salad sandwich recipe was created.
Sweet, Salty, Crunchy, Tangy, This Chickpea Curry Sandwich Recipe Has it All
The best things start with the best ingredients. I wanted to make a gourmet sandwich, like the kind you would get from a delicious deli, so first step was to find some great bread. Fortunately I had some right in the freezer—Izzio’s ciabatta bread, so we just popped a loaf in the oven. You can really use any of your favorite bread for this, a sourdough might be fun too.
Fill that Sandwich!
We’ve been making another version of a chickpea salad sandwich for years, but had recently experimented with different ingredients while on a camping trip. Truth is, we couldn’t find any grapes, but we had dates. So we tossed them in and it ended up being a huge success. This chickpea curry salad is like the new and improved version of a good old classic.
BUT the very best part of this sandwich is the toppings: pickled onions and shredded cabbage. I just love the flavor the onions bring and the cabbage crunch is just what a sandwich needs. Yum!
Chickpea Salad Sandwich
Zippy, crunchy, and a little sweet—this vegan chickpea salad sandwich has it all! Start with a good ciabatta bread, mashed chickpeas, yogurt, curry powder, lemon juice, dates, mint, green onions, and then add the fixings!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2-4 sandwiches 1x
- Category: Lunch
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Chickpea Curry
- 1 can of chickpeas, drained
- 1/2 cup of unsweetened plant-based yogurt (we like Forager’s unsweetened plain cashew yogurt)
- 1 tablespoon of curry powder
- Juice of 1/2 a lemon
- Salt to taste
- 1/2 cup of chopped dates
- 2 sprigs of green onions, chopped
- 1 handful of fresh mint, chopped
Toppings
- Finely sliced cabbage
- Pickled onions
And of course ciabatta bread! We like Izzio ciabatta bread, plus it’s easy to find in Denver grocery stores.
Instructions
- Cut the ciabatta loaf in half and then slice again for sandwiches. If using Izzio’s ciabatta toss it in the oven for about 10 minutes and let it cool a little before adding toppings.
- Make the chickpea curry. Start by smashing up most of the chickpeas with a fork. It doesn’t need to be smooth, in fact, a little texture is good. Next add the yogurt, curry powder, lemon juice, green onions, dates, and mint. Mix everything together. Salt to taste.
- Add a good hearty portion of the chickpea curry salad to the bread. Top with a handful of shredded cabbage and homemade pickled onions. Yum!
Notes
The chickpea curry is especially good if you make it a day ahead. The flavors really combine and make this extra delicious, or make a big batch for leftovers!
