Curry Chickpea Salad Sandwiches
Curry chickpea salad! Just like your favorite curry chicken salad, but made plant-based! Higher fiber and delicious. Perfect for sandwiches!
Oh wow, I love this curry chickpea salad sandwich. Kinda like my curry tempeh salad, this one is packed with flavorful curry powder and seasoned mayo.
Like curry chicken salad, but plant-based! This salad is great over lettuce, in wraps, in sandwiches with juicy tomatoes or however you like curry chickpea salad.
See below for more details, or scroll down for the full recipe.
Ingredient Notes
- White or Yellow Onion: Sauteeing the onion before adding to the mayo adds another layer of flavor and reduces raw onion’s sharpness.
- Curry Powder: I like a Madras curry powder or the Now Curry blend from Penzey’s, but any yellow curry powder will work. If you like the taste, it will work in this curry chickpea salad.
- Mayo: Regular mayo or egg-free mayo will work for this one.
- Apricot Preserves: This is the secret of this recipe, and I don’t recommend skipping it! Mango chutney can also work.
Tips for Success
This curry chickpea salad works because it balances sweet, savory, and salty flavors. The lime juice, apricot preserves, and curry powder are the right blend of each.
After you make it, you may decide to add more/less of each ingredient depending on taste preference. I sometimes add a thin layer of apricot preserves on my sandwich for a burst of tangy sweetness.
You can also make the chickpeas as chunky as you’d like. I use a food processor to break down my chickpeas, but you can also use a fork or potato masher.
If you are making these as sandwiches, I highly recommend adding some crunch for texture– I use spinach or arugula leaves along with juicy, thick tomatoes!
If you make this curry chickpea salad, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Curry Chickpea Sandwiches
Equipment
Ingredients
- 2 teaspoons oil
- 1/4 cup finely chopped white or yellow onion
- 1 tablespoon curry powder
- 1/2 cup mayo of choice
- 1 tablespoon apricot preserves
- 1/2 lime, juiced
- 1/2 teaspoon salt and pepper
- 2 15 ounce cans chickpeas, drained and rinsed
Instructions
- Heat the oil in a large small skillet over medium heat. Add the onion and cook, stirring often, until onion is soft and translucent, about 8 minutes. Stir in the curry powder and cook another minute, until just fragrant. Remove from heat and let cool.
- Whisk together the mayo, apricot preserves, lime juice, salt, pepper and cooled onions in a medium bowl.
- In a food processor, add the drained chickpeas and pulse until finely chopped. Alternatively, you can add the chickpeas to a large bowl and smash using a fork or a potato masher to break up. Add the chickpeas to the mayo and mix together. Season to taste, adding more preserves for sweetness, curry for spice, or lime juice for brightness, salt to enhance the flavor.