Vegan Chickpea Curry Salad Sandwich (GF)

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:

food processor

blender

hand-held stick blender

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

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 sandwiches

Calories: 441kcal

Author: Rhian Williams

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.

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