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Home » Recipes » Recipes

Vegan Chickpea Curry Salad Sandwich (GF)

Modified: Jul 15, 2021 · Published: Sep 5, 2017 by Rhian Williams

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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:

  • 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:

food processor

blender

hand-held stick blender

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.
4 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, British
Keyword: vegan chicken curry salad, vegan chickpea curry sandwich, vegan coronation chickpea
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 sandwiches
Calories: 441kcal

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) tin of chickpeas, drained and rinsed
  • 50 g (⅓ 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

To serve:

  • Pitta bread, flatbread, sandwich bread (ensure gluten-free if necessary)
  • Lettuce leaves
  • Red pepper, cut into matchsticks

Instructions

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

To serve:

  • 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

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 
Nutrition Facts
Vegan Chickpea Curry Salad Sandwich (GF)
Amount Per Serving
Calories 441
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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Comments

    4 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. Leslie

    May 01, 2018 at 4:12 pm

    5 stars
    Made this for lunch today and loved it! The curry really adds something special.

    Reply
    • Rhian Williams

      May 01, 2018 at 4:18 pm

      Thank you!

  2. Kate

    February 12, 2019 at 10:00 am

    4 stars
    Absolutely fantastic! I recently went vegan and have been on the hunt for easy, quick, satisfying sandwich recipes to take with me to work/school. These exactly hit the spot 🙂

    Any recommendations on how to up the spice factor in it? Also, do you think next time I could sub soy or coconut yogurt for the blended cashews or would that throw off the balance? Thanks for the recipe!

    Reply
    • Rhian Williams

      February 12, 2019 at 11:50 am

      Thank you so much! To add more spice, you could add some cayenne chilli pepper or some hot sauce, maybe sriracha. And yes soy or coconut yogurt would work as a sub!

  3. Emily

    January 18, 2023 at 3:01 pm

    Can’t wait to try this for an upcoming road trip! If I’m subbing veganaise, what would be the amount?

    Reply
    • Rhian Williams

      January 19, 2023 at 3:32 pm

      Thank you! I'd say about 1 tablespoon, but you can taste and add more!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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