No-Cook
Curried Chickpea Sandwich
Popular on Food52
107 Reviews
Kim
February 13, 2024
This was great. I added extra celery because I like the extra crunch, but this is very tasty.
golden M.
January 31, 2022
WOW! This chickpea salad/spread is wonderful. Easy to make and full of flavor. I enjoyed it on a piece of homemade whole wheat bread with a bit of greens under the spread, Looking forward to having it again tomorrow!
Debbi
July 15, 2021
Excellent as written but perfect for substitutions too. Tonight I added red bell pepper and grated carrot, subbed half of the mayo with Greek yogurt, used 2 tsp apple cider vinegar and 1 tsp sriracha and served on sourdough. Avoided a trip to the store and didn’t have to cook during the heatwave we have in the West. I love this recipe. Thank you Suzanne!
ustabahippie
July 7, 2021
I will definitely try this. Why didn’t you use pita bread? Can’t imagine the filling on sliced “fancy” bread!😵💫
Mathilda M.
October 18, 2020
Thank you so much for this recipe. My grandmother always made her egg salad with curry powder and this is wonderfully reminiscent of that flavor. I will keep making this one for a long time!
whym
August 1, 2020
This was absolutely delicious! A great vegetarian option that makes you forget you’re not eating meat. So easy to put together, too!
Danuta G.
July 15, 2020
This just became our summer hot weather, go-to dinner (and lunch and snack)!! Delicious, and made a convert of my husband whose thoughts on chickpeas didn't extend past hummus! A layer of thinly-sliced radishes on top, and all encased in a spinach wrap! OMG heaven!
Dena J.
April 6, 2020
I read all the glowing reviews and thought, how good could this possibly be, anyway?! So I halved the recipe, just in case, and made it, and IT'S FABULOUS! Thanks for such a great and easy recipe!
Carina G.
January 3, 2020
I've made this dozens of times and it's always exactly what I want to eat for lunch! even my carnivore boyfriend is a huge fan. running out to get the ingredients to make it today...thanks for this one!
beejay45
December 18, 2019
That photo looks so much like egg salad that it has planted the idea in my head that I need to add chopped HB eggs when I make it. Is that blasphemous? Breaking some culinary taboo? ;) Hope not, 'cause I'm going for it...olives, too...
Thanks!
Thanks!
Alma D.
November 24, 2019
This looks amazing. Can’t wait to try! So many good variations!
Will come back to report.
Will come back to report.
eac45
July 15, 2019
This recipe is totally delicious and easily adaptable. My version today (I make a huge batch at least once a week and eat it for multiple meals) included fresh cilantro in addition to the parsley, green onions--white and green parts--instead of shallots, radishes, capers, and about four times as much celery for crunch. It's great topped with pickled red onions.
Suzanne D.
July 15, 2019
Pickled red onions hadn't occurred to me, but I can see how they would give this dish a great tang. I'm so happy to hear you make it regularly—I do too, as many weeks in a row as my husband agrees to eat it. :)
Patricia N.
June 19, 2019
This is absolutely delicious and so quick and easy to prepare. I was out of parsley and celery, but had lovage growing, so I substituted chopped lovage and it was fine. This is a keeper. Works in a sandwich or as a salad. Toasted pita triangles can support some greens and this curried chickpea mix. Very versatile.
[email protected]
May 13, 2019
Awesome! Used my pastry cutter for the chickpea mash - worked just fine. My vegetable wary father - LOVED it.
Ling
February 13, 2020
Ohhhh, thank you for the idea to use a pastry cutter for mashing! That's genius!
BR95510
May 12, 2019
Wow this was great! The only thing I did differently was in method, not ingredients. I did use my food processor to pulse the chickpeas. Then I put the other ingredients in a large bowl and whisked them well before adding the chickpeas, shallots, and celery. It incorporates easier. We ate them on wraps with spinach leaves. This will definitely become a well-used recipe. Lunches for sure.. But it will also be great as a snack on crackers! Thank you!
margaret G.
May 8, 2019
This is delicious, great fresh taste! We followed the recipe exactly, except for the use of freshly-prepared chickpeas simmered with garlic and bay leaves, and we added chopped olives. We look forward to serving this many times, in many ways: in a pita pocket, in a wrap, on a bed of lettuce as a salad, and even as an appetizer spread. Highly recommend!
Jenna
April 2, 2019
Wow! This recipe is great! Very versatile. I saw that others were swapping out ingredients so I did the same. I used bell pepper & cucumber bc that’s what I had on hand. This is definitely going to be a new lunch staple for me! I can see the possibilities being endless!
Regine
September 22, 2018
Delicious as is!!!!!
However, just because I had these on hand next time
i made it,
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.
However, just because I had these on hand next time
i made it,
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 T.
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.
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!
Suzanne D.
June 17, 2018
Very interesting! I could see it working as a spread/dip really easily if you did that.
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!
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 .
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!
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.
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?
arhoad
May 21, 2018
I swapped cucumber for celery & cilantro for parsley & added avocado at assembly. Yum!
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.
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.
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.
Belle E.
May 18, 2018
Hi Suzanne! Hope you are well. Love everything about this recipe!
Belle in DC
Belle in DC
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
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?
Suzanne D.
May 20, 2018
Over the years, I've used Simply Organic, McCormick, and Morton & Bassett...all worked well, in my opinion.
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.
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.
This was so delicious! I loved it on some sturdy seedy crackers, and it was fabulous in some lettuce cups. Will certainly repeat.
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.
This was so delicious! I loved it on some sturdy seedy crackers, and it was fabulous in some lettuce cups. Will certainly repeat.
Suzanne D.
May 17, 2018
Glad you liked it! I've also cut down on the mayo and thought it still tasted great.
M.W.
May 16, 2018
Followed the recipe exactly and found it to be fine but a bit flat, didn't really "sing." Needed more treble. I'm thinking a bit of lemon juice and/or cayenne. Considering adding a few pomegranate arils but that might be crazy. The recipe feels like a solid, healthy, protein-rich base that opens the door to idiosyncratic zhuzhing.
M.W.
May 17, 2018
Jackpot! I used a fabulous small-batch harissa as a condiment on my favorite GF bread. Complimented/didn't clash with the curry. Super delicious. Thank you!
LINDSEY
May 16, 2018
I just made this! It’s fantastic as is, but I added a pinch or 3 of brown sugar and garnished with chopped peanuts.. sooo great. If you add raisins and cinnamon it is so close to whole foods curry chicken salad.. my absolute favorite but it’s 17 bucks for a large container. This low cost recipe is awesome!
Suzanne D.
May 16, 2018
I totally know that Whole Foods salad you're talking about—going to try this.
Christine
May 16, 2018
Could make it even cheaper if using dry garbanzos. They take planning to soak overnight and cook quite a while, but I make a big batch, and portions into 1 or 2 cup servings and freeze - can pull them out to use for lots of things (on salad, in soup, hummus, etc. Will have to make this recipe
Suzanne D.
May 16, 2018
You know, I've never really gotten into soaking beans, but I'd love to try it at some point. Thanks for the tip.
Threemoons
May 17, 2018
If you have an InstantPot, you don't even have to soak. I get black chickpeas....in they go, LOTS of water, and 40-45 minutes high pressure with a manual release after 15 minutes. Cook a ton, drain, and freeze for latet also!
Lindsey M.
May 15, 2018
Where can I find nutrition information?
Abi K.
May 16, 2018
Lindsey- you can easily get the nutrition information running the recipe through calculators on MyFitnessPal or CalorieKing.
Meg
May 14, 2018
I made this yesterday and it was great today. While making it I thought it would be good with a little left over roasted chicken. My co-worker sent a picture of our pita sandwiches to her mom and she wants the recipe too.
Suzanne D.
May 14, 2018
It keeps really well. And I've been getting some pictures of pita sandwiches over the past few days myself. :)
Margot M.
May 14, 2018
This is a great recipe for whipping something up quickly using what’s in the pantry (chick peas) and the fridge. I didn’t have any celery yesterday, so I substituted diced Gala apple. And, since apples and curry both seem to like honey, I drizzled just a soupçon over the salad at the end. Delicious and satisfying for lunch over mixed greens and radicchio. This one’s a keeper. Thank you, Suzanne.
DMStenlake
May 13, 2018
I loooove garbanzo beans. Adding on the apples and currants/raisins rather makes it a garbanzo Waldorf! Because I add curry to mine thanks for sharing I’m making this !
dharma C.
May 13, 2018
This is excellent! I'm not a vegetarian, but I often cook for vegetarians and I'm always looking for new ideas for lunches. This was great on greens and served open-faced on a nice piece of sourdough toast. I added diced radish for even more crunch. I would also try diced cucumber.
Amy F.
May 13, 2018
Made this just now. Agree with adding lemon juice and more celery. I also added jalapeño. I don’t eat wheat so I combined the tomatoes directly into the mix which adds a nice bright flavor. Eating it with a spoon. I’m sure it’ll be even better tomorrow when the flavors meld. Definitely a keeper!
Suzanne D.
May 14, 2018
Wow, I wish I'd shared this recipe sooner as I've been making it the same way for so long...I'm loving all of these new ideas!
Sushmita S.
May 13, 2018
Maybe substitute kimchi for some of the filling ingredients like vinegar, tomato etc.. for spicy kick with probiotics.
Christian H.
May 13, 2018
This sounds wonderful.
One quibble: mayo is naturally vegetarian. Oil, vinegar, mustard, and egg. Eggs are vegetarian.
One quibble: mayo is naturally vegetarian. Oil, vinegar, mustard, and egg. Eggs are vegetarian.
M M.
May 15, 2018
If you change it to 'vegan mayo' then this makes a (tried and tested) delicious and nutritious vegan meal :) I used a half:half mixture of dairy-free yoghurt and vegan 'mayo' and am certain that this will become one of my go-to summer meals!
Jade D.
May 13, 2018
I am going to try this this week. I have a 12 hour work day on Saturdays and I think this will be a perfect lunch to take.
Karen G.
May 13, 2018
I didn't have parsley but did have cilantro so I used that as well as increasing the curry to two tsps, adding a dash of Worcestershire sauce and a squeeze of fresh lemon juice. This was really delicious on whole grain toast with a few slices of avocado.
Suzanne D.
May 15, 2018
I've subbed in cilantro myself a couple of times, as it's a flavor I really like. Glad it worked for you.
Iyah T.
May 9, 2018
Would it be possible to lighten it up slightly by doing a 1/4 cup full-fat greek yogurt and 1/4 cup mayo? Or does it not yield the same results?
Suzanne D.
May 10, 2018
I've cut the mayo down to 1/3 cup and thought it still worked pretty well. I don't see why you couldn't sub in greek yogurt... Let me know what you think if you end up trying it?
LLinMpls
May 9, 2018
When I saw this yesterday, I thought, gee I have everything in the house and made it right away. Love it! I also added more celery and next time (there will be a next time!) I will try diced apple or raisins.
Nicole S.
May 13, 2018
I love currants as they seem to pervade the dish better...whatever you're making.
Ann P.
May 8, 2018
This recipe is so delicious! I also added more celery and a squeeze of lemon for brightness!
Suzanne D.
May 8, 2018
Lemon is a great idea. I'll have to try that next time. Glad you enjoyed the recipe.
stellaaa25
May 8, 2018
just made it and i love it! i added 1 more tbsp of red wine vinegar and a bit more celery because i like the crunch. thanks for sharing this easy and tasty recipe!
Plum I.
May 7, 2018
I make this and add Apple (and layer something spicy as I always do). Cannot recommend highly enough is totally delicious
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