VEGAN CURRY CHICKPEA SANDWICHES
Today I share a mouth-watering recipe. These curry-infused chickpea sandwiches are so yummy. 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.
HOW TO MAKE A CURRY CHICKPEA SANDWICH
To make this super duper fast and easy Curry Chickpea Sandwich, you only need a handful of ingredients:
- Fresh green onion
- cashew butter
- lemon juice
- sliced almonds
- curry powder
- 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 recipe…be sure to leave me feedback below after you make it!
MORE VEGAN 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
Curry Chickpea Sandwiches
- 2 tablespoons (22g) capers + 1 tablespoon of the brine
- 1-2 tablespoons (20-40g) lemon juice
- 2 teaspoons curry powder (use a good quality one or make my recipe)
- 1/4 cup (17g) packed fresh green onion
- 3 tablespoons (24g) sliced almonds + extra to add at assembly
- 3 tablespoons (48g) raw cashew butter (make sure it's really creamy and not stiff or it won't mix well)
- 1/4 teaspoon fine 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
- Optional to serve: spinach leaves and tomatoes
- 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.
- If using a food processor, add the capers, caper brine, lemon juice (start with 1 tbsp), curry powder, green onions, 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.
- 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.