This vegan curried chickpea salad sandwich is a super easy recipe that will make your glad you brought your lunch to work and so easy to prepare in the morning, you won’t hesitate. It’s got the punch of the curry with the added bonus of the raisins to bring some sweetness to the mix and there you have it, a divine lunch experience. In general, I prefer my curried chickpea salad on sourdough, with lettuce, tomato and avocado. It could just as easily be enjoyed with crackers, on toast or pita, or on lettuce-type salad, like our Hearty Salad. If you’re looking for more suggestions, but sure to check out our Essential Vegan Sandwich Stacking Guide. There are LOADS of great sandwich ideas there. Also keep this one in mind if you’re a subscriber to our meal plan. Some of the plan weeks we have a veggie sandwich in the mix, along with a few suggestion about how to build a more traditional sandwich. But if you’re feeling a little exotic, swap it out for this little number! You won’t be disappointed.
Just a few notes: You can easily make it the night before and it’s just fine and dandy to sit in the refrigerator overnight or even a couple of days. And if you’re trying to avoid soy, use a soy-free vegan mayo, like Just Mayo, or use hummus instead. I prefer the tininess of the dried currants to the heartiness of a raisin, but either will work just fine. If you don’t have cashews on-hand, sliced almonds are a terrific substitute. This recipe makes enough chickpea salad for about four sandwiches.
Curried Chickpea Salad
Fifteen minutes to prepare
Adapted from the Simple Veganista
- 1 can (15 oz.) chickpeas, drained and rinsed
- 2 carrots (about ½ cup), diced
- 2 scallions (about ½ cup), sliced thin
- ¼ cup raisins or dried currants
- ¼ cup raw or toasted cashews
- ¼ cup vegan mayo
- juice of ½ lemon
- 2 tsp. curry powder
- ½ tsp. garlic powder
- ½ tsp. salt and pepper to taste
- Combine vegan mayo with lemon juice, curry and garlic powder in a small bowl. Add salt to taste. Mix it all up until it's nice and smooth and set aside.
- In a slightly larger bowl, mash up about half of your chickpeas with a fork or the back of a wooden spoon. Then add in the carrots, scallions, raisins and cashews. Add the mayo mixture and mix well to combine. Add more salt, pepper or curry to taste.