When I was a kid, I was so picky that the only sandwich I’d take to school for the longest time was peanut butter and jam. My mom tried different meats and veggies, but the only thing I liked was PB&J. And nothing grossed me out more than the thought of a chicken salad or a tuna or ham salad — just looking at the weird mounds of meat pile seemed so bizarre to me, I couldn’t tell you where the appeal was.
Now that I don’t eat meat, I still obviously don’t think there’s any appeal to, well, meat piles. But I do love a good salad sandwich. You see, the older I got, the more I started liking sandwiches for their texture. When I make a sandwich, there’s generally two kinds I like: 1) the piled-high, million-toppings, every-taste-and-texture-you-can-find kind, or 2) a mashed mixture of soft-but-firm protein combined with juicy crunch and flavourful spice.
This is the second kind!
Everyone out there has a chickpea salad sandwich, so I thought, “What am I going to bring to the table?”
Well, the number-one way I enjoy chickpeas — yes, even more than hummus — is in the form of a curry. So I thought, “Why not give this a curry flavour!”
I also added some fresh veggies people don’t typically put in a chickpea salad sandwich that give it flavour and crunch. It’s a cool curry twist on a lunchbox classic!
Colourful curry chickpea salad sandwich, makes four
- Refined sugar-free
- Soy-free option
- Prep time: <10 minutes
- One 19 oz can chickpeas
- One medium carrot, shredded
- 1/3 cup radishes, julienned (about two medium radishes)
- 1/4-1/3 cup diced white onion (about 1/4 onion)
- 1 stalk celery, chopped
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 1/4 cup chopped fresh chilantro
- Salt and pepper, to taste
- Drain the chickpeas and pulse just once or twice in a large food processor. No need to over-process — we’re not making hummus.
- Add the semi-mashed chickpeas and the rest of the ingredients to a large bowl and mix thoroughly to combine.
- Refrigerate in an airtight container. Keeps for about 4-5 days.