Vegan Chickpea Curry Salad Sandwich (GF)

Vegan Chickpea Curry Salad Sandwich (GF)

This Vegan Chickpea Curry Salad Sandwich is packed full of flavour and super satisfying.

Vegan Chickpea Curry Salad Sandwich (GF)

Are you a bit unsure about curry-flavoured mayonnaise-based sandwiches? I was, too. There was something about them that seemed a bit old-fashioned, in a bad way. 

But then I made this Vegan Chickpea Curry Salad Sandwich and changed my mind! I really can’t get enough of this delicious plant-based twist on Coronation Chicken (or whatever else you’d call a curried chicken mayonnaise salad) – it’s rich and creamy and subtly spiced with a little fruity sweetness.

Vegan Chickpea Curry Salad Sandwich (GF)

So here’s how I made a few adjustments to switch up a traditional curried chicken mayonnaise sandwich:

  • Coconut oil-fried diced onion for extra flavour 
  • Mashed chickpeas in place of of chopped chicken – the chickpeas are hearty, have a meaty texture and work really well to soak up all the delicious flavours
  • Blended up cashew nuts in place of mayonnaise – much healthier and just as rich and creamy without being too cloying. You can, of course, use your favourite shop-bought (vegan) mayonnaise instead if you’d rather
  • Lemon juice for freshness and a little zingy citrus flavour 
  • Mango chutney for fruity, nectar-like sweetness – you can substitute with any other sweetener if you don’t have this
  • Desiccated coconut for extra tropical fragrance

Vegan Chickpea Curry Salad Sandwich (GF)

Other delicious, optional add-ins include raisins, flaked almonds and pistachios.  

The chickpea curry salad part can be made in advance and stores for up to a few days, making it ideal for meal prep, and it keeps well in a sandwich for several hours, so it’s perfect for packed lunches too! 

Vegan Chickpea Curry Salad Sandwich (GF)

For more delicious plant-based sandwiches and wraps, check out my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Chickpea Curry Salad Sandwich (GF)
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Vegan Chickpea Curry Salad Sandwich (GF)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Vegan Chickpea Curry Salad Sandwich is packed full of flavour and super satisfying.

Course: Main Course
Servings: 4 sandwiches
Calories: 441 kcal
Ingredients
For the chickpea curry salad*:
  • 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
  • 1 onion, diced
  • 1 teaspoon curry powder, to taste
  • 400 g (14oz) tinned chickpeas, drained and rinsed
  • 50 g (1.7oz) cashew nuts** - soaked overnight in cold water or in boiling water for 10 minutes
  • 2 tablespoons lemon juice
  • 1 teaspoon mango chutney (or sub agave or maple syrup)
  • Handful of fresh coriander, roughly chopped (or sub 1 teaspoon dried coriander)
  • 2 tablespoons desiccated coconut
  • Salt + pepper, to taste
To serve:
  • Pitta bread, flatbread, sandwich bread (ensure gluten-free if necessary)
  • Lettuce
  • Sweet red peppers
Instructions
For the chickpea curry salad:
  1. Heat up oil in a frying pan and add onion once hot
  2. Cook for around 10 minutes until soft and slightly caramelised
  3. Add curry powder and fry for about a minute until fragrant
  4. Mash chickpeas with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
  5. Add the chickpeas to the frying pan and fry for a further couple of minutes until heated through
  6. Transfer into a bowl and set aside

  7. Place cashew nuts in a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
  8. Add the blended cashews to the bowl with the chickpeas and add lemon juice, mango chutney, coriander, desiccated coconut and salt + pepper to taste

  9. Mix well and taste and adjust seasonings as necessary
To serve:
  1. Serve in pitta bread, flatbread, sandwich bread, along with salad such as lettuce and sweet red peppers if desired
  2. The chickpea curry salad will keep for up to a couple of days covered in the fridge, and keeps well in a sandwich for several hours

Recipe Notes

*Other delicious ingredients you could add include:

  • Golden raisins
  • Flaked almonds
  • Chopped pistachios 

**Instead of using blended cashew nuts you could use shop-bought (vegan) mayonnaise instead, and use a little less lemon juice 

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