CURRY CHICKPEA SALAD SANDWICH | Canyon Bakehouse

CURRY CHICKPEA SALAD SANDWICH

By Canyon Bakehouse · Boulder, CO // April 6, 2020

Ingredients

  • 3 Tbsp. Curry Mayo (see below)

  • 1 Can (15oz) Chickpeas, drained and rinsed

  • 1 Tbsp. Fresh Lemon Juice

  • ¼ tsp. Kosher Salt

  • 2 Tbsp. Diced Celery

  • 2 Tbsp. Diced Red Onion, plus rings for sandwich

  • 2 Tbsp. Chopped Scallions

  • 1 Tbsp. Chopped Fresh Parsley

  • Salt and Pepper, to taste

  • 8 Slices Mountain White Bread, toasted

  • Butter Lettuce Leaves

    Curry Mayo
  • ½ C. Mayonnaise

  • 1 Tbsp. Fresh Lemon Juice

  • ½ tsp. Curry Powder

Directions

  1. In a small mixing bowl, whisk together the curry mayo ingredients. Set aside.
  2. Place the prepared chickpeas in a mixing bowl and partially mash with the fresh lemon juice and salt.
  3. Add the diced vegetables, herbs and seasonings to the chickpea mixture and incorporate.
  4. Thoroughly dress the mixture with the prepared curry mayo.
  5. Assemble four sandwiches on toasted bread slices with chickpea salad, red onion slices and butter leaves.

 

Difficulty: Easy
Prep: 10 min
Cook: 0 min
Servings: 4

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