Curried Chickpea Salad Sandwich
TGI almost F! Weekends are always so welcome, and Dan and I have plans both Friday AND Saturday night. Whoa, living on the edge. I'm not sure that's happened to us in over a year! Our brother-in-law turns 30, my dad turns 60, and Sawyer will be 6 months! Lots of partying to be had!
Okay, this sandwich...
I love a hearty vegetarian sandwich, and this one is bursting with flavor. Zesty curry, crunchy celery, crisp sweet grapes, and hearty chickpeas piled on soft multi grain bread...a vegetarian's dream. This is another one of those recipes that came to me during a 3 am nursing session. I know, I'm a weirdo! I devoured all 3 portions (no, not in one sitting), and I'm already planning the next time I make this. It's going to be soon...REAL soon...and I'm going to top it with avocado. I'm salivating.
Curried Chickpea Salad Sandwich
Ingredients
1 15 oz can chickpeas, drained and rinsed
2 stalks celery, chopped
4 green onions, chopped
3/4 cup red grapes, halved
2 tbsp vegan mayonaise
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1/2 tsp curry powder
1 garlic clove, minced
salt & pepper to taste
Hearty multi-grain bread
Boston lettuce leaves
Instructions
Add chickpeas, mayo, olive oil, dijon mustard, curry, garlic, salt, and pepper to a food processor
Pulse 5 to 6 times until ingredients are incorporated and chickpeas breakdown slightly
Place green onion, celery and grapes in a separate bowl and add chickpea mixture
Stir until well combined
For best result, let mixture chill in fridge for several hours before serving
Assemble sammys and enjoy!
Notes
Be careful not to over process the chickpeas in the food processor. They should still be some-what whole. We are not making hummus here people!This makes 3 pretty generous sized sandwiches and 4 average sized sandwiches. Depends on how much chickpea goodness you pile on your bread
