Curried Chickpea Salad Sandwiches 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Dec 12, 2016

This simple filling mash uses avocado for creaminess, keeping it vegan.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/2 cups (one 15-ounce can) no-salt-added chickpeas, rinsed and drained
  • Flesh of 1 large ripe avocado, chopped
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, or more as needed
  • 1/4 cup finely chopped red onion
  • 4 baby dill pickles, finely chopped (1/2 cup)
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher or sea salt, or more as needed
  • 1/2 teaspoon finely ground black pepper, or more as needed
  • About 1/2 cup lightly packed baby spinach leaves
  • 4 hamburger-bun-size rolls (or 8 mini rolls), split and toasted

Directions

Combine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed.

To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup each if the rolls are hamburger-bun-size and 1/4 cup if they're minis). Top with the remaining halves of the rolls.

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Recipe Source

Adapted from "Vegan Goodness," by Jessica Prescott (Hardie Grant Books, 2016).

Tested by Joe Yonan.

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