Curry Chickpea Sandwiches

Curry Chickpea Sandwiches


Today I share a mouth-watering recipe and an announcement (see the end of the post!) Remember when I said in this Buffalo Hummus post that I wasn't a big fan of chickpeas unless they are masked well with flavor? Well, today's recipe is a perfect example of that. I am so excited about this sandwich. It is SO GOOD y'all. It has a nice spicy kick from the curry powder, wonderful texture from chickpeas, fabulous crunch from almonds, a little tart from fresh lemon juice and a salty briny flavor from get this, capers! Oh boy, this is deeeelish.

There are about a billion recipes for chickpea salads and even curry salads on the internet, but I've found they all tend to be mayo-based or oil-based. I wanted mine to be whole foods, healthy and really delicious. I can see that I will be making this quite often. It's a great source of plant-based protein.

To make this super duper fast and easy Curry Chickpea Sandwich, you only need a handful of ingredients:

  • Chickpeas
  • Fresh green onion
  • capers
  • cashew butter
  • lemon juice
  • sliced almonds
  • curry powder
  • bread
  • Of course, salt and pepper

I put sliced almonds and fresh green onion in the chickpea filling, as well as on top. It gives a ton of flavor and an awesome crunch to the sandwich. It's all about textures people.

And to whoever doesn't think vegans get protein or full on a plant-based diet...think again. I was absolutely STUFFED after eating that sandwich in that picture. Granted, I loaded it up, but considering it's all healthy whole plant-based food, no oil or yucky stuff, I felt good about it. Chickpeas are loaded with protein and health benefits, which is heavily supported here.

I hope you all love this sure to leave me feedback below after you make it! See below this recipe for my announcement!

Other curry recipes:

Vegan Sweet Potato, Chickpea and Spinach Coconut Curry

Easy Vegan Chickpea Curry

1 Pot Creamy Curry Rice Soup

Sweet Potato White Bean Curry

Thai Curry Lettuce Wraps

Yields 3-4 sandwiches

Curry Chickpea Sandwiches

A delicious vegan spicy Curry Chickpea Sandwich infused with lemon juice, hearty chickpeas, salty capers, crispy almonds and fresh green onions! Not only is this sandwich wonderfully, delicious, but it's healthy and oil-free too!

15 minPrep Time

15 minTotal Time

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5 based on 1 review(s)


  • 2 tablespoons (22 g) capers + 1 tablespoon of the brine
  • 1-2 tablespoons (20-40 g) lemon juice
  • 2 teaspoons (5 g) curry powder (use a good quality one or make my recipe )
  • 1/4 cup (17 g) packed fresh green onion
  • 3 tablespoons (24 g) sliced almonds + extra to add at assembly
  • 3 tablespoons (48 g) raw cashew butter (make sure it's really creamy and not stiff or it won't mix well)
  • 1/4 teaspoon fine sea salt (depending on the saltiness of your chickpeas, this could vary more or less)
  • 1/4 teaspoon ground black pepper
  • 1 15 oz can low-sodium chickpeas, drained and rinsed
  • bread
  • Optional to serve: spinach leaves, tomatoes


  1. I used a food processor to pulse the ingredients, but if you don't have one, mashing with a fork will do the job. Just make sure to mash enough so that the ingredients stick, but not too much to where it's hummus. I like mine like a tuna fish texture, is the best I can think to describe it.
  2. If using a food processor, add the capers, caper brine, lemon juice (start with 1 tbsp), curry powder, almonds, cashew butter, salt and pepper. Pulse until blended. Add the chickpeas and pulse a few times until the chickpeas are broken up into a chunky texture and the mixture is a bit sticky. Taste and add any more lemon juice, salt or spice. I added another pinch of salt and squeeze of lemon juice. You want it fairly strong, so it stands out in a sandwich.
  3. Assemble your sandwiches with toppings of your choice. I layered mine with fresh spinach leaves on the bottom and then the chickpea mixture. I added extra almonds and green onion on top of the chickpeas for extra crunch, as well as a few capers. Lastly, I added tomato.

Now, for an announcement! I am excited to share that I was invited to be a part of an online summit where I, and 20 other vegan chefs/experts, share our journey, tips and tricks to a plant-based lifestyle. The summit will show online interviews with each of us.

My community friend Kelley Williamson from Plant Based Kitchen is hosting a Plant Based Cooking Summit! I was honored when she asked to interview me and share how my husband's gout was healed by going vegan and plant-based. I also share a ton of information and my own tips, why I'm oil-free, as well as my tips on how to sustain this lifestyle, etc. 

Chef Kelley teaches classes, has her own cooking school and cookbook and coaches individuals to unleash their inner chef to anyone wanting to live and sustain a healthy plant based lifestyle. She put together this summit so that you can learn from 21 phenomenal experts. The online summit beings February 20th (Monday) and you will receive an email on how to watch the videos. Starting February 20th, you will receive 2 videos to watch each day. Other video interviews include Jane Esselstyn, Chef AJ, Simple Daily Recipes with Jill McKeever and Mary McDougall (Dr. McDougall's wife). It was an honor to be included!

 The summit is called: Plant Based Cooking SummitHow to unleash your inner chef with tips, tricks and recipes to create a deliciously healthy lifestyle. 

 You can join the summit to see all of the online interviews absolutely FREE of charge by clicking the link below: You only have until this Sunday (19th) to register, so do it now! Starting the 20th, you will receive an email each day with recorded videos from each of us until the summit ends (March 3, 2017). After you signup you will receive an introductory email explaining all the details.

>>>>>>>>SIGN UP HERE<<<<<<<<

Since this is an online Summit you are free to watch all the interviews from your desk, on the go or from the comfort of your own home! I'd love to hear what you all think of the interviews, mine included, lol! I haven't even seen the video myself, so hopefully I did an ok job to express my passion for this way of life. I was a bit nervous to do it, but I was grateful for the opportunity.

 Topics covered in these VIDEO interviews:

• Each chef's journey to becoming vegan/plant based. You wont want to miss this. The journeys are INSPIRATIONAL!
• Three to five cooking and life skills tips and tricks
• The chefs favorite go to recipes
• And overall stories and information to help you lead and sustain a healthy plant based/vegan lifestyle.


  1. This looks ABSOLUTELY AMAZING! I LOVE chick peas and I can't wait to make this! Laura
      Thank you so much Laura!! So glad you are excited about this and please let me know what you think after you try it!
  2. OMG YAAASSSSSSS!!!!! I just love you seriously. I have been wanting to find a good chickpea salad sandwich recipe, and I swear I was going to make a recipe request for you to make one but I never did, not sure why I didn't. Anyway yay I am so excited about this recipe. I just need to find a decent gluten free bread. Oh and that plant based cooking summit sounds so exciting. I definitely have to sign up. I am excited to hear your interview :)
    • I could not see the link to sign up for the seminar. Thank you
        Hi Betty, above in the post about the summit, click the link "SIGN UP HERE" and it will bring you to the screen to sign up. Let me know if you have any trouble :)
      Haha! Yay! SO glad I posted it then! I realized I literally have zero sandwich recipes on my blog...I have veggie/bean burgers, but no actual cold sandwiches...crazy. With one can of chickpeas left in my pantry and a craving for curry (what else is new, lol), I whipped up these delicious sandwiches. They turned out even more delicious than I imagined! I can't wait to hear what you think of them!! Oh I know you are probably so mad at me that I still haven't posted the gluten-free bread. I swear that has continually been put on the back burner due to so much on my schedule and that recipe being HARD. Since I refuse to post mediocre recipes, I've still kept at it. I willlll get to it, don't give up on me! I am going to test another batch this weekend. Oh, and the link to signup is fixed now, so you should be good to go! Not sure why, but earlier it wasn't clickable, but it works now!
      • Girl I am not mad at you at all. I could never be mad you are awesome. I understand it was a difficult request and I understand your schedule is busy. I am honestly honored that you took the request and are trying. I really appreciate that. If you are not able to nail it and you never post it I will still understand and not be mad.
  3. Whoa Brandi, HUGE congrats on the summit!!! I will definitely sign up I can't wait to see your interview now, and the other people in that line-up sound almost as amazing :) Now about this sandwich situation--yep chickpeas definitely make a better mashed sandwich filling than dip, their chunkiness is perfectly suited to the job! I love that you didn't use vegan mayo or tofu or any of those creamy things that every "tuna"-ish salad sandwich seems to involve. You know that I too love cashew butter so much more. And seeing it in a savory recipe is so unusual, but why not! The saltiness of the capers, the tang of the lemon, the curry spices for flavor (and color!)--this sounds absolutely delicious. I'm not sure I would even need the bread, fork and big bowl of the mash please! :D
  4. Big congrats on the summit so happy and excited for you! Now let't getting forward to the sandwich, I would eat 3 of these! Especially love that you use cashew butter in the chickpea filling and all the curry flavors are calling my name!
      Thank you so much Florian! I know you are a huge curry lover like me!
  5. Yay! Congratulations to you on all of your regognition and opportunities! So happy and excited for you. 😁 I get so excited every time I see a recipe from you in my email! The Vegan 8 is my favorite blog ever and I'm definitely going to try this recipe. I love chickpeas and sandwiches. 😍 Lately, I've been eating avocado, tomato, and mustard sandwiches on millet bread, so this will be an awesome way to switch it up! 🙌🏼
      Thank you so much Jessica! You are too sweet, you made my day! I really appreciate your kind words and I hope you enjoy all the interviews from the summit. I can't wait to see them myself!
  6. P.S. I just signed up to watch the summit. I love the idea and am looking forward to seeing your interview! ❤
  7. Kim
    Also not a fan of Chickpeas but will give this a try with some mods, I have heart disease so can't have any oils or fats of any type, capers I can't stand so there gone, cashew butter and almonds are still high in oils so they are out as well, should still be good, I love curry spuds and breads. Thanks
      Hi Kim, if you eliminate all that, the mixture will be dry and more bland. The mixture binds because of the moisture from the cashew butter. It also gets great flavor from the capers. All of this helps it be a great mixture for a sandwich. You can just make hummus I guess with chickpeas, curry and lemon juice.
  8. Oh, my goodness!!! This looks absolutely DIVINE!!!! What a unique spin on the standard chickpea mashed sandwich. I love your addition of capers and almonds - the different textures in this sound wonderful. And of course...curry! I'm so intrigued by using cashew butter in here, but I can imagine the creaminess factor - but then again, I used a cashew based mayo for the chickpea mash on my blog :) I just can't get over how delicious this looks! I'm definitely going to pass this recipe on to Josh - this is so up his alley! Big congrats on the summit!!!! Wow! I'll be signing up for sure and I can't wait to see your interview!!! So exciting, my friend! xo
  9. What an awesome looking sandwich filling and lovely textures too. I would love to get my mouth around that!
  10. We eat chickpea sandwiches a few times a month - easy, yummy and filling. I like the curry twist on this! And congrats! The summit sounds amazing!
      Thank you so much Annie!!
  11. I tried this tonight and it was scrumptious. I used garbanzo beans that I made from dried beans. I used the food processor and it came out delicious. I'd add a pickle on the side or some avocado next time. Thank you for sharing another wonderful treat. Cheers!
      Wonderful! I'm so happy to hear you loved it! You know, it's funny, I was going to add avocado slices to mine but I had filled mine so much with the chickpea mixture and then tomatoes, green onions and spinach and I could barely fit my mouth around it, hahaha!
  12. So excited for you and your interview! I'm sure it went amazing. And I love love chickpea sandwiches...I may have to do mine without the curry though ;) LOL!
      Haha, I figured you would say that! I know you aren't a curry fan :)
  13. Hi Brandi! I really like your website with all of your lovely recipes and pictures- you do such a great job inspiring people! I wanted to ask you a question about the Healthy Food Summit. I had received this email just in the nick of time in order to be able to register for it, so I went ahead and did this past Sunday like you said was the last day. I was so excited to start getting the emails on Monday, but I have not gotten any- today is Wednesday :( I didn't know if you would have any idea why that might be or how I could gain access to them still since I did in fact register on Sunday? Not putting any kind of blame on you, I just was really bummed after getting so excited to see these incredible videos, only to not be able to be encouraged by them. Anyways, thanks for your time in reading this, and I pray the Lord will continue to bless you as you keep blessing so many more! :)
      Hi Jenell! What a sweet comment, thank you so much! I'm so sorry to hear you haven't received any of the emails after registering. This is the first I've heard that and I've been getting the emails each day with no issues. Did you confirm the email that was sent automatically after subscribing? After subscribing, she sends an email to confirm the subscription and that puts you down for it. Just want to make sure you did that? I will get in touch with her and will get you taken care of! Email me through my contact page as well so we can discuss further, thank you!
  14. Hi Brandi, do you think almond butter could stand in for the cashew butter?
      Hi Laura! Yes, I think it would work. As long as you don't mind an almond butter flavor slightly coming through. I love almond butter so I'm sure I'd love it. The cashew butter doesn't leave any taste. Let me know how it tastes with the almond butter and what you think!
  15. This came out great. I used two cans of chick peas because I found the original recipe a tad salty but it was so good. Thank you for sharing this amazing treat.
      Wonderful Jackie! So glad to hear it was a hit! Different cans will have different levels of sodium, so it definitely may need adjustment for the salt.
  16. Am just about done and ready to eat. This is the second recipe of yours I am trying (the Italian dressing was fantastic!). What is the green leafy garnish in the pictures -- parsley? Thanks for your great and simple dishes.
      The leafy greens are spinach in this pic. So glad to hear you loved the Italian dressing, thank you so much Randy!
  17. Sue
    Thanks for a great recipe! Loved the cashew butter instead of mayo. Keep up your good work! You are appreciated.
      Yay! So glad you loved it Sue, thank you!
  18. I watched your interview and it was great to hear your thoughts and experiences! I always love hearing your husband's story and how you've drastically and completely improved his life through veganism. I thought the tip about chopping things and freezing them to be extra helpful and completely agree with you about eating out. People are accommodating if we are nice about it. I'm so glad you're willing to help many people see and experience just how simple and necessary veganism is. I'm super excited about your upcoming projects!
      Thank you so much Jessica for watching the interview! I'm so glad you enjoyed it and found it so helpful! Thank you for the sweet comment :)
  19. For the sandwich recepie above it looks like you are using store bought bread. Is it oil free? if so what is the brand name.
      Hi Becky, yes, it's oil-free! It's Dave's Killer Bread, the "21 Whole Grains" version in the green bag. Super healthy and amazing ingredients and so delicious! I buy it from Sprouts, but many stores carry them these days.
  20. We love this recipe. I make it at least once a week.
      That is so wonderful to hear Norah, thank you so much for sharing your feedback!
  21. Just made this for dinner and it was so quick and is incredibly tasty! Super kudos!
      Yay Sarah! So happy to hear that!
  22. Hey Brandi, How do you make your cashew butter? I tried to YouTube it but all the ones I found use oil. I think you just use water and cashews, right? And do you soak them first? How much water to how many cashews? Thanks.
      Hi Emily! Nope, definitely don't need oil and you don't use water or soak them. You only need raw cashews. In fact, the ones with oil taste really nasty and ruin their natural sweet vanilla-ish flavor. To make it, just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during, particularly in the beginning as it will go through chunky stages. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter and dripping off of a spoon easily. Just when you think it's done, keep going. It should be like a smooth buttercream frosting texture basically.
  23. I love these sandwiches. They are so filling and make a great lunch-on-the-go!

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