Curried Chickpea Sandwich

April  3, 2014
5 Ratings
Photo by Alpha Smoot
  • Prep time 8 hours 10 minutes
  • Cook time 2 hours
  • Makes 4 sandwiches
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.

Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way.Mari Miyachi

Test Kitchen Notes

WHO: Mari Miyachi is an engineer with a blog called “I Dream of Sushi.”
WHAT: A sandwich with texture, spice, and everything nice.
HOW: Mash cooked chickpeas with avocado, cilantro, scallions, lime juice, curry powder, and paprika. Spread the mixture on bread and top with tomato and arugula.
WHY WE LOVE IT: A chickpea spread that isn’t hummus? Yes, please! This sandwich proves that chickpeas have the texture and -- especially with help from curry powder -- the flavor to support an entire sandwich. For a thinner spread or dip, just mash with more vigor (a food processor might help) and add some olive oil for good measure. —Robin

What You'll Need
  • 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
  1. If you are using 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.
  2. In a large bowl (or a food processor), mash (or process) the chickpeas, cilantro, avocado, scallions, lime juice, curry powder, and smoked paprika.
  3. To serve, spread the chickpea mixture on a slice of bread. Top with arugula, a couple tomato slices, and a second piece of bread. Cut your sandwich in half and enjoy!

See what other Food52ers are saying.

  • Susan Gill
    Susan Gill
  • robin lewis
    robin lewis
  • Lisa Cross
    Lisa Cross
  • Ontariobnd
  • Molly

20 Reviews

spatula-bob February 11, 2021
This was SUPERB. I used 1 can of drained chickpeas and lemon instead of lime (all I had). My curry powder is nice and spicy and so was this dish. The avocado binder is genius. I used a potato masher to blend it all together, leaving about half to a third of the chickpeas still whole for texture. I served it as suggested with lightly salted tomato slices and baby arugula open face style on toasted whole grain bread. Nice portion for two hungry adults. Huge hit over here!

One note: this sandwich will be only as good as the curry powder you're using, so make sure it's fresh.
Susan G. November 24, 2019
Mashing chickpeas is easiest with a pastry cutter. Wonderful recipe made many times with Rancho Gordo dried chickpeas.
Linda D. August 10, 2018
Made it again today, Mari, and in addition to the olive oil and salt from last time, today I added cumin and garlic paste-yum!
Linda D. April 10, 2018
Thank you, Mari for this delicious chickpea dish. I added more curry, salt and olive oil.
robin L. September 11, 2017
I have saved so many recipes that I forgot about this one. It IS yummy. Time to make it again!
Lisa C. September 11, 2017
Made this tonight and it's great! I'm trying to eat low sodium so this recipe was perfect because it doesn't call for salt... and it doesn't need it. The lime gives it a vibrant flavor that almost acts like a salt replacement. Instead of straight curry powder, I used a curry masala blend that I bought from my friend's site, Although I'm sure this recipe tastes great just as written.
robin L. March 8, 2017
I'd forgotten about this recipe (because I save so many!) so I'm glad I get emails about new comments to these. I'm adding to my lunch plans for this week! It's a yummy sandwich.
Ontariobnd March 8, 2017
Big fan of this recipe. I definitely added salt, and next time I might decrease the curry powder a bit. The avocado helped with the creaminess as well as added a great healthy fat.
Molly December 21, 2016
This is delicious! Mine turned out a little too smooth for my liking with a food processor - I'll probably reserve some of the chickpeas to hand mash next time. Might also add a jalapeño. Thanks for an easy and delicious dinner!
robin L. March 19, 2016
this is delicious. i was in such a hurry to eat it, i forgot to add the arugula!
robin L. March 16, 2016
curious: will leftovers last 'ok,' w/avocado in the recipe?
Nancy May 12, 2015
Wonderful! Great change from hummus...abd tasty in its own right. Love the bitterness of arugula contrasted with rich avocado & fresh tomato.
Michelle May 2, 2015
Cheryl October 12, 2014
This was bland. Would have to add a condiment.
Cheryl July 7, 2018
I tried again. I doubled the recipe. Since only had 1 lime, I added in lemon juice and red wine vinegar. The acidics needed to be increased for me--beyond doubling them. Added in about 1/4 c. mango chutney (2 Tbs X 2 for doubling). I think I could add less chutney if I had more lime. Not a fan of smoked paprika so just sprinkled in a bit. Looking forward to serving over arugula with chopped tomatoes. Will omit the bread.
Dominique September 21, 2014
I am sorry to say I was quite disappointed with this recipe. The smoked paprika was overwhelming and the delicate flavour of the avocado did not go well with curry. It did not work for me.
The P. September 17, 2014
I never met a chickpea I didn't like. Will try.
FinVoilaQuoi September 16, 2014
Doubled this last night. Came out very citrusy (tasting) despite the strong curry smell. Would make again with some adjustments.
Whats4Dinner April 27, 2014
I'm vegan and I'm definitely trying this on our next soup and sandwich night! :-)
Mari M. April 27, 2014
Awesome - what soup are you thinking of pairing this with? Split pea would be delish!