Not sure what to make for lunch? This chickpea curry sandwich is packed with flavor, will have you feeling satisfied, and it’s easy to make!
The fresh veggies add a nice crunch (and healthiness!) to the filling, while the dried fruit adds a tasty sweetness to the overall flavor. The chickpeas also add a good source of protein
The filling holds up to 3 days in the fridge so you can save it in a sealed container to have on hand for a quick to make meal.
So what are you waiting for? Your tummy and taste buds will love you for making this.
Chickpea Curry Sandwich
Servings: 2 sandwiches
Ingredients
- 1 15oz can chickpeas drained and rinsed
- 2 tbsp green bell pepper small dice
- 2 tbsp red onion small dice
- 2 tbsp carrots small dice
- 1 tbsp dried fruit (I used apricots but you could also use dates, raisins, figs, etc.) small dice
- 2½ tbsp vegan mayonnaise
- ½ tbsp curry powder
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- 4 slices regular or gluten-free sandwich bread
- micro greens or greens of your choice
Instructions
- In a medium size bowl, roughly mash the chickpeas. Mix in the bell pepper, onion, carrots, and dried fruit with a spoon. Add mayo, curry powder, salt, and pepper. Taste test for seasoning adjustments.
- Place micro greens on two slices of bread and scoop an even amount of filling on top of each one. Top with more micro greens and other two slices of bread. Serve. Filling lasts up to 3 days in the fridge.