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
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
dried chickpeas (you could also use a can of chickpeas)
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.
In a large bowl (or a food processor), mash (or process) the chickpeas, cilantro, avocado, scallions, lime juice, curry powder, and smoked paprika.
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!