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!
2tablespoons (22g) capers + 1 tablespoon of the brine
1-2tablespoons (20-40g)lemon juice
2teaspoons curry powder (use a good quality one or make my recipe)
1/4cup (17g)packed fresh green onion
3tablespoons (24g)sliced almonds + extra to add at assembly
3tablespoons (48g)raw cashew butter (make sure it's really creamy and not stiff or it won't mix well)
1/4teaspoonfine salt (depending on the saltiness of your chickpeas, this could vary more or less)
1/4teaspoonground black pepper
1 15ozcan 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.