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curried chickpea sandwich


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  • two 15 oz cans chickpeas (garbanzo beans), drained and rinsed
  • 1 medium celery rib, finely chopped
  • 2 tbsp finely chopped shallots
  • 2 tsp finely chopped fresh leaf parsley
  • 1/2 cup vegetarian or standard mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • fine sea salt and freshly ground black pepper
  • 1 cup greens (such as iceberg, romaine, or watercress), optional
  • 1 large ripe tomato, seeded and cut into 1/2 inch dice, optional
  • 4 whole wheat pitas, tops cut off, optional


Adapted from


Step 1

1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with salt & pepper. (The salad can be covered and refrigerated for up to 3 days.)

2. Divide the salad, greens and tomato equally among the pitas and serve.


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