Author Notes: Before I became a vegetarian, I was absolutely obsessed with a curried tuna sandwich from a local bakery. This is -- in my opinion -- a better version of that sandwich. Curry and avocado make for a delicious combination, and the chickpeas provide structure to the whole dish. - Mari Miyachi
Food52 Review: This sandwich is easy to make and packed with flavor. I love the richness that the curry and smoked paprika give when blended together with avocado and chickpeas. I mashed the ingredients together with a potato-masher so that the chickpeas kept most of their form, giving the sandwich a good texture. You could also use this recipe as a dip or a spread -- just blend the chickpeas a bit more for a looser consistency. This is an easy and versatile recipe that you will love. - Robin
Makes 4 sandwiches
- 1 cup dried chickpeas (you could also use a can of chickpeas)
- 1 handful cilantro, chopped
- 1 avocado
- 3 scallions, chopped
- 1 lime, juiced
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 2 tomatoes, sliced
- 1 cup arugula
- 8 slices hearty bread
- If you are used dried chickpeas (I recommend this method -- you won't regret it), cover the chickpeas with a couple inches of water in a large bowl. Let them sit overnight. In the morning, rinse the chickpeas, then transfer them to a large heavy-bottomed pot and cover them with with a few more inches of water. Bring to a boil, then cover and simmer for about 2 hours, until the chickpeas are soft.
- In a large bowl (or a food processor), mash together the chickpeas, cilantro, avocado, scallions, lime juice, curry powder, and smoked paprika.
- To serve, spread chickpea mixture on a slice of bread. Top with arugula and a couple tomato slices. Cut your sandwich in half and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Avocados
- This recipe was entered in the contest for Your Best Recipe with Chickpeas