Curried Chickpea Sandwich

By Suzanne D'Amato
April 20, 2018
84 Comments


Author Notes: I can’t get over how good this sandwich tastes, considering how easy it is to make. The way it comes together reminds me of what I like most about tuna fish or egg salad sandwiches: basic ingredients yielding a totally satisfying—and endlessly riffable—result. Suzanne D'Amato

Food52 Review: This recipe was taken and slightly adapted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.The Editors

Makes: 4 sandwiches
Prep time: 10 min
Cook time: 5 min

Ingredients

  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • 1 medium celery rib, finely chopped
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped fresh leaf parsley
  • 1/2 cup vegan or standard mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • fine sea salt and freshly ground black pepper
  • 1 cup greens (such as iceberg, romaine, or watercress), optional
  • 1 large ripe tomato, seeded and cut into 1/2-inch dice, optional
  • 4 whole wheat pitas, tops cut off, optional

Directions

  1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)
  2. Divide the salad, greens and tomato equally among the pitas and serve.

More Great Recipes:
Sandwich|Indian|Chickpea|Quick and Easy|No-Cook|On the Cheap|Vegetarian|Lunch

Reviews (84) Questions (0)

84 Comments

Regine September 22, 2018
Delicious as is!!!!!<br />However, just because I had these on hand next time<br />i made it,<br />I added about 2-3 tbsp tinely diced carrots, 1 tbsp more vinegar and a tiny bit of crushed garlic. I skipped the tomatoes but used watercress. I could see why others added raisins or nuts. Possibilities are endless.
 
girlwithaknife August 1, 2018
My take: I fried the onion in vegetable oil, added the spices then the chickpeas to crisp them up. I put them in a bowl to let them cool, then I deglaze the pan with the vinegar, mix it in with mayo and voilá! Delicious paired with a cucumber raita salad.
 
Amy A. July 2, 2018
This recipe is so perfect. I've made this several times and LOVE it! So addictive!
 
Heather O. June 25, 2018
This is delicious! Followed the recipe exactly as written. Was a hit with family and friends during a lakeside lunch at our cottage. Will be making again and again!
 
Shelley C. June 22, 2018
I made my chickpea salad with just mayo, shallots, green onions, shredded carrots, ginger, curry, salt & pepper. I ate it every day, sometimes twice a day for a week. SO GOOD!
 
Lea A. June 16, 2018
This recipe really delivers! I had a friend who is vegan, another who is vegetarian over for lunch. I’m an omnivore. All of us enjoyed these sandwiches immensely. Thanks for sharing it.
 
Author Comment
Suzanne D. June 17, 2018
Thanks for trying it! Glad to hear it was a hit.
 
annabelle June 9, 2018
I don’t like the texture of whole (or lightly mashed) chickpeas but I still loved the look of this recipe. Decided to put the chickpeas and the mayo in the food processor just like for hummus and then added everything else afterwards - it was so delicious! Can’t wait to try some of the variations below! Thanks for sharing!
 
Author Comment
Suzanne D. June 17, 2018
Very interesting! I could see it working as a spread/dip really easily if you did that.
 
Shelley C. June 22, 2018
I’ve done the same thing. I like it so much better this way!
 
BaliThai June 6, 2018
I made this as a salad (did not mush the chickpeas) and changed it up a bit. I added both parsley and cilantro, added a little cumin and amchur (Indian powdered green mango) to sour it a bit, and slivered almonds. I also took other's suggestions and added lemon juice and used greek yogurt instead of mayo. I served it over roughly chopped arugula. It was a fantastic hit - and as others have said, the leftovers were even better!
 
Author Comment
Suzanne D. June 17, 2018
Your combination sounds great—thank you for sharing it.
 
cindy G. June 5, 2018
Yum! This wis delicious. Didn't have any parsley so subbed cilantro. Will add currents and toasted almonds slivers next time. Going to eat it stuffed into a tomato .
 
Author Comment
Suzanne D. June 17, 2018
Stuffed in a tomato is a GREAT idea. Definitely going to try that this summer. Thank you!
 
Taylor S. June 2, 2018
Super simple and delicious. The only thing I didn't have was parsley but it's fantastic otherwise!
 
Author Comment
Suzanne D. June 17, 2018
Yes I've skipped the parsley many times. Still works fine! Glad you liked it.
 
FrugalCat June 2, 2018
I don't like curry so I subbed in Tajin Mexican chile lime seasoning. It was fantastic.
 
Author Comment
Suzanne D. June 17, 2018
Interesting! Still loving all of these ideas for swaps...
 
moody B. May 31, 2018
Like everyone else, I had to put a little spin on this good sandwich recipe. I added ground ginger, about a half teaspoon. 1 tsp Dijon mustard, and 1 tsp of hot sauce. I also doubled the parsley and celery and used a mix of red onion and shallot. Don't be afraid to try this recipe if you don't have exactly what is called for! You can substitute almost anything similar, and make things up as you go along. What's a curious home cook to do anyhow?
 
Author Comment
Suzanne D. June 17, 2018
Thanks for encouraging me and our community to keep mixing it up.
 
arhoad May 21, 2018
I swapped cucumber for celery & cilantro for parsley & added avocado at assembly. Yum!
 
Author Comment
Suzanne D. May 22, 2018
Sounds really good!
 
kim May 20, 2018
Oh my gosh! I made this and then could NOT remember where the recipe was. And, I NEEDED it because it is THAT delicious! Thank goodness I found it. This is an amazing recipe. I only subbed in a bit of sweet white onion because I did not have shallots.
 
Author Comment
Suzanne D. May 20, 2018
So glad you liked it. And yes, I've subbed in red onion, white onion, and even green onion for the shallots...all different, but they all work!
 
Karen G. May 20, 2018
My new favorite recipe! I made it once, exactly as written, and can't wait to zhuzh it up in different ways, based on all the suggestions here in the comments. I'm always looking for easy no-cook recipes for the dog days of summer. This will be in my weekly rotation, for sure.
 
Author Comment
Suzanne D. May 20, 2018
So happy to hear it! It's totally great for summer...I may even try it for a picnic this year.
 
Piccolo30 May 20, 2018
I agree — so pleasantly surprised at how good this tastes. I didn’t have a second can of chick peas so used a can of great northern — fantastic! I will be making this again and again. I’m going to try adding some golden raisins/sultanas next for some Moroccan flair. I will also try substituting some plain Greek yoghurt for the mayo.
 
Author Comment
Suzanne D. May 20, 2018
So glad you like it—let me know how your substitutions work out!
 
Belle E. May 18, 2018
Hi Suzanne! Hope you are well. Love everything about this recipe! <br />Belle in DC
 
Author Comment
Suzanne D. May 20, 2018
Belle!! Wow, it's so lovely to hear from you...DM me anytime, I'd love to catch up! xo
 
Belle E. July 2, 2018
Looks like you’re off to a smashing start I’m your new job. What fun! Best way to reach me is [email protected] Love to here how are are. XO
 
ehrrin May 17, 2018
I made this [for the first time, not the last!] this evening. I prepared it exactly as written for the first go. I LOVE it! I can't wait to play around with all sorts of variations. Thanks for the recipe! <3
 
Author Comment
Suzanne D. May 20, 2018
You're very welcome! As you may have noticed, there's lots of great ideas for variations in these comments.
 
Michael B. May 17, 2018
I find that the flavor profiles of curry powders are drastically varied from one brand to the next. Can you please share with us specifically which brand you used for this recipe?
 
Meg May 17, 2018
I used Penzy’s Sweet Curry Powder.
 
Author Comment
Suzanne D. May 20, 2018
Over the years, I've used Simply Organic, McCormick, and Morton & Bassett...all worked well, in my opinion.
 
Michael B. May 23, 2018
Thank you very much.
 
Michael B. May 23, 2018
Thank you very much.
 
Ttrockwood May 16, 2018
I made this with vegan mayo (Vegannaise is amazing) and only needed maybe 1/4c. I also used a lot more parsley since i love it, like a big handful, and 3ribs celery. <br />My other favorite chickpea salad filling has sunflower seeds so i decided to add some sliced almond here because nuts/seeds with chickpeas are fantastic. <br /><br />This was so delicious! I loved it on some sturdy seedy crackers, and it was fabulous in some lettuce cups. Will certainly repeat.
 
Author Comment
Suzanne D. May 17, 2018
Glad you liked it! I've also cut down on the mayo and thought it still tasted great.