This Vegan Chickpea Curry Salad Sandwich is packed full of flavour and super satisfying.
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.
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
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!
For more delicious plant-based sandwiches and wraps, check out my:
- Lazy Falafel Lettuce Wraps
- Mediterranean Chickpea “Tuna” Pittas
- Vegan Egg Mayonnaise Salad
- Tofu Katsu Sushi Lettuce Wraps
- Chickpea Mayo Coconut Bacon Lettuce Wraps
- Hummus Toasted Sandwich
- Lazy Samosa Lettuce Cups
- Vegan “Crispy Duck” Lettuce Wraps
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.
Helpful tools to make this Vegan Chickpea Curry Salad Sandwich:
Vegan Chickpea Curry Salad Sandwich (GF)
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) tin of chickpeas, drained and rinsed
- 50 g (1/3 cup) raw 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 (cilantro), roughly chopped (or sub 1 teaspoon dried coriander)
- 2 tablespoons desiccated coconut
- Salt + pepper, to taste
- Pitta bread, flatbread, sandwich bread (ensure gluten-free if necessary)
- Lettuce leaves
- Red pepper, cut into matchsticks
For the chickpea curry salad:
- Heat up oil in a frying pan and add onion once hot
- Cook for around 10 minutes until soft and slightly caramelised
- Add curry powder and fry for about a minute until fragrant
- Mash chickpeas with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
- Add the chickpeas to the frying pan and fry for a further couple of minutes until heated through
- Transfer into a bowl and set aside
- 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
- Add the blended cashews to the bowl with the chickpeas and add lemon juice, mango chutney, coriander, desiccated coconut and salt + pepper to taste
- Mix well and taste and adjust seasonings as necessary
- Serve in pitta bread, flatbread, sandwich bread, along with salad such as lettuce and sweet red peppers if desired
- 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
- Golden raisins
- Flaked almonds
- Chopped pistachios
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