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:
- 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 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
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Curry Chickpea Sandwiches
Ingredients
- 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
- bread
- Optional to serve: spinach leaves and tomatoes
Instructions
- 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.
I love these sandwiches. They are so filling and make a great lunch-on-the-go!
I can’t wait to make this!! 2 quick questions- are the scallions just for topping or do they go into the mixture as well? I don’t see them listed in the instructions. Also, do you think I could sub almond butter for the cashew butter?
btw.. your Vegan Oil-free Zucchini Fritters are my ALL TIME favorite. I make them once a week!
Hi Debbi! They are for both, you add the 1/4 cup to the mixture, you can actually see the green onions in the photo of the food processor 🙂 And extra on top of the sandwich if you like! As far as the almond butter, you can try it, it will definitely change the flavor since almond butter is much stronger than cashew, but it may work since the curry spices are strong. So glad to hear that about the fritters!