There’s nothing easier than a simple sandwich for lunch. They’re quick to make, quick to eat, and pretty portable if you need them to be. Though the variety of sandwiches out there seems almost endless, sometimes it can be slim pickings for vegetarians.
I recently had some trouble with veggie sandwich options at a conference I attended for work. Admittedly, conference food is not always the greatest, but this was especially bad. After three days of the same limp grilled vegetable sandwich I’d had enough. Don’t get me wrong, if prepared well, grilled vegetable sandwiches can be great, but they really shouldn’t be the only vegetarian sandwich option.
So when my mom introduced me to chickpea salad, I was excited to add such a tasty and versatile filling to my sandwich repertoire. With chickpeas and a little mayonnaise as a base, you can get really creative with the types of spices and “extras” you mix in.
For today’s sandwich, I decided I wanted a little crunch in the filling, so I added some diced celery. To spice things up a little, I added some curry powder. The curry flavor was subtle, but definitely boosted the overall appeal of this hearty sandwich. Next time I’ll add some different spices and maybe some nuts or dried fruits for a new experience.
Chickpea Curry Salad Sandwich
Recipe inspired by Sally’s mom
- 1 cup of cooked chickpeas or 1 15oz can of chickpeas, drained
- 2 stalks of celery, diced
- 2 heaping tablespoons of light mayonnaise
- ½ teaspoon curry powder
- salt and pepper
- 2 slices of bread
- lettuce or spinach leaves
In a medium sized bowl, roughly mash chickpeas. Stir in diced celery, mayonnaise, and curry powder. Season with salt and pepper to taste. Spread the chickpea curry salad on a slice of bread and top with lettuce and the other slice of bread.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|Definitely beat the grilled veggie sandwiches I had at the conference!|
Five Easy Chairs (Just Press Cook!)
|Super simple—just mash the chickpeas, add the mayo, and stir in any “extras” to add flavor.|
Four Apples (Healthy, Wealthy, and Wise)
|Chickpeas are a great source of fiber and protein. To cut the fat and calories of regular mayo, I used low-fat. Vegan mayonnaise may also be a healthier alternative to regular mayo. My mom’s favorite kind is Vegenaise.|
Three Leaves (Average Environmental Friendliness)
|The chickpeas were organic. The celery was organic and local. The mayo was not organic or local though.|