Name: Curried Chickpea Salad Sandwich
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups cooked chickpeas; 1/2 cup diced celery; 1/2 cup diced red bell pepper; 1/2 cup diced radishes; 1/3 cup sliced green onions; 1 tablespoons chopped fresh parsley; 1/4 cup golden raisins; 1/2 cup mayonnaise; 1/2 cup Greek yogurt; 2 tablespoons lemon juice; 2 teaspoons curry powder; 1 1/2 teaspoons dijon mustard; 1/2 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/4 teaspoon celery seed

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This unique and flavorful Curried Chickpea Salad Sandwich is a game-changer for brunch enthusiasts looking to spice up their meals. Or to spice up your lunch routine!

When I was a kid, I did not like chickpeas. I don’t know what it was about them, but I didn’t like. If there were some in my salad, I could fish them off my plate and give them to Dad who loved them. This went on for years until I worked near a Perfect Pita. And I found their red pepper hummus. That changed my life. It was so creamy and delicious. And ever since then, I’ve enjoyed eating chickpeas and hummus.

What Are Chickpeas?

Chickpeas, also known as garbanzo beans, are a type of legume that has been cultivated for thousands of years. They are small, round, and beige in color. They boast a nutty flavor and a firm texture. Chickpeas are rich in protein, fiber, and essential vitamins and minerals which makes them a staple in many vegetarian and vegan diets. They are used in a variety of dishes across different cuisines, from hummus to soups and salads.

You can find this delicious legume marked as either chickpeas or garbanzo beans. They are the same thing. However, the term “chickpea” is derived from the Latin word “cicer,” which refers to the legume family. And “garbanzo” comes from the Spanish language.

Best Ways to Cook Chickpeas

There are several methods to cook chickpeas, making them a versatile ingredient in the kitchen. First, you can cook them on the stove. This typically requires presoaking the beans at least 8 hours in a bowl of water. However, there are quick soak methods where you bring a pot of beans and water to a boil, turn the heat off, and let the beans sit for an hour before you replace the water and cook the beans.

I cooked mine in my pressure cooker. There is a soak and no soak method of cooking beans. The difference between them is the cooking time. Presoaked beans take about 15 to 20 minutes to cook while beans not soaked take about 40 to 45 minutes to cook. I opted for the latter because they’re cheaper and taste better.

If you buy canned chickpeas it’s about 1 1/2 cups of cooked beans at around a dollar a can. For about 2 dollars you can get a pound of dried chickpeas which makes about 6 to 5 cups of chickpeas. Of course, you don’t have to make the whole bag at one time. And cooking them at home means you can control the flavors and salt.

You can roast cooked chickpeas. They are the crunchiest, protein packed snack you can imagine. If you’re like me and crave crunchy snacks after lunch, then try some roasted chickpeas. I rub them to remove as many skins as I can and then put them in a 400 F oven to roast for 15 minutes. Then I toss them with oil and spices and roast them for another 15 minutes. They get a good stir and I cook them at 10 minutes intervals until they’re lightly crunchy. The super crunch factor happens after they’re cooled. If you have the time cool them in the pan otherwise let them cool in the pan for a super crunchy and healthy snack.

History of the Curried Salad Sandwich

Curried salads stem from the Coronation Chicken served to Queen Elizabeth II in 1953. It consisted of curry-spiced chicken served cold. Constance Spry and Rosemary Hume have been credited with creating the dish to serve at a royal luncheon. Since then, the popularity of this cold chicken salad has continued to grow. Curried dishes started gaining more and more popularity in the 80s and so did the curried salad sandwich.

Curried chickpea salad sandwiches started to gain popularity as people began to explore meat-free options and seek nutritious yet flavorful meals. The versatility of the protein packed chickpeas paired with curry spices creates a satisfying and refreshing dish, perfect for any meal. Topped with some omega-3 rich avocado makes this sandwich even more hearty and healthy.

Ingredients to make curried chickpea salad

Pantry ingredients – chickpeas, golden raisins, curry powder, ground cumin, turmeric, celery seed

Refrigerate ingredients – celery, bell pepper, green onions, radish, parsley, mayonnaise, Greek yogurt, lemon juice, Dijon mustard

Instructions to make this curried salad

I started with a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times. This gives you different layers of textures with the beans. Some will be more mashed then others making some parts creamy and others chunky. Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.

Combine the mayonnaise with the remaining ingredients and stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. I added some garlic salt to mine because we love garlic salt.

Building the perfect chickpea sandwich

I started with a hearty sliced sourdough bread. I found a new bread at the grocery and I thought it would be perfect for this recipe. And I was right! Next, add a layer of some nice greens. That could be romaine, butter, or even arugula. All would be a great base for this sandwich. Thinly sliced tomatoes come next and if you want some thinly sliced onions would be good, too. Yes, there’s green onions in the salad, but some red would be good, too.

A hearty portion of the chickpea salad goes on top of the tomatoes. Make sure to spread it out gently and not to get too close to the edge. When you press the sandwich down before slicing you don’t want anything to come out. I topped mine with some sliced avocado for more hearty goodness.

Customizing your chickpea salad recipe

I always change up recipes to match our flavor palates. Please, feel free to get creative with your curried chickpea salad sandwich. For added kick try adding some finely diced jalapeno to your mix. Or a dash of cayenne for some heat. I put in some golden raisins and pecans, but you can try sultanas and some cashews. Stir some tahini into your dressing mixture for added flavor and creaminess. Just go crazy and take this recipe and build on it to make something your friends and family will really love.

What does this curried chickpea salad sandwich taste like?

The chickpeas are super creamy and delicious. I cooked mine with a little bay leaf, so they had some earthy flavor to them already. Then there’s all the crunch from the veggies in there! The celery, radishes, and bell pepper. Oh, and the chopped pecans! There’s a hint of sweetness from the bell peppers and the golden raisins.

Then there’s the dressing! It’s creamy with a combination of mayonnaise and Greek yogurt with a little tang from the lemon juice. It adds brightness as well as some liquid to the thick mayo and yogurt. The flavor of curry is bright and earthy. It’s elevated with additional cumin and turmeric. And celery seed. I have no idea why, but every salad I put celery seed in it. It’s my secret ingredient for mac salad, potato salad, cole slaw, etc. Try it. It adds a delicious “what is that?” flavor to salads.