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.

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

Curry Chickpea Sandwiches

Yields 3-4 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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Ingredients

  • 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

Instructions

  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.

22 Comments

  1. This looks ABSOLUTELY AMAZING! I LOVE chick peas and I can’t wait to make this!

    Laura

    • brandi.doming@yahoo.com

      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

      • brandi.doming@yahoo.com

        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 🙂

    • brandi.doming@yahoo.com

      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! 😀

  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!

    • brandi.doming@yahoo.com

      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! 🙌🏼

    • brandi.doming@yahoo.com

      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

    • brandi.doming@yahoo.com

      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!

    • brandi.doming@yahoo.com

      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!

    • brandi.doming@yahoo.com

      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!

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