The Ultimate Chickpea Salad Sandwich
The Ultimate Chickpea Salad Deli Sandwich! Chickpea salad, homemade peach chutney, crunchy almonds and curry mayo. Vegetarian or Vegan and easily Gluten-Free
Equipment
Ingredients
Chickpea Salad:
- 1 can chickpeas, rinsed and drained
- 1/3 cup mayonnaise, use vegan version for egg-free
- 1 tsp. curry powder, to taste
- 2 scallions, thinly sliced
- 1/4 cup toasted almond slices
For the Peach Chutney:
- 8 oz. can sliced peaches in natural juices, drained but not rinsed
- 1/4 cup diced red pepper
- 1/4 cup diced onion
- 1/8 cup raisins
- 1/2 tsp. ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 cup cider vinegar
- 1/8 cup sugar
- 3/4 cup water
Instructions
Make the chutney:
- Combine the peaches, red pepper, onion, raisins, cinnamon, ground cloves, ground ginger, cider vinegar, sugar and water together in a medium saucepan over medium heat.
- Bring the mixture to a boil then turn down to low and simmer for 20 minutes, until liquid is reduced by 2/3. Cool the chutney to room temperature (I placed it in the freezer while I made the chickpea salad because #hunger)
Make the Chickpea Salad:
- Add chickpeas to a mixing bowl and mash with a fork, leave some chunky for texture. Then add the mayo, curry powder, scallions and toasted almond slices and toss to combine. Tate and adjust seasonings as needed.
- Once the chutney has cooled, add 1/2 to the chickpea salad and toss to combine. Taste! Add more chutney if desired.
- Assemble the sandwich! Toast bread, add spinach/lettuce, sliced tomatoes, sliced onions and top with a big scoop of chickpea salad.
Nutrition
Serving: 1servingCalories: 238kcalCarbohydrates: 20gProtein: 3gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 8mgSodium: 133mgPotassium: 233mgFiber: 3gSugar: 12gVitamin A: 563IUVitamin C: 17mgCalcium: 42mgIron: 1mg