Curry Chickpea Sandwich
Laurel Sanville

Curry Chickpea Sandwich

Try this flavorful vegan option for a quick and satisfying lunch. It comes together in a snap and is delightfully tasty!

Serves 4


For the sandwich filling:

  • 1 –  15 ounce can reduced sodium chickpeas, drained and rinsed
  • 1/4 cup vegan mayo
  • 1 small piece of celery, thinly sliced
  • 1/8 cup red onion, diced
  • 1 tablespoon cilantro, chopped (optional)
  • 2 teaspoons of mild curry powder
  • 1/4 cup raisins
  • 1/8 teaspoon salt
  • 2 tablespoon lemon juice or ½ of squeezed lemon

For each sandwich:

  • 2 slices of bread
  • 2 pieces of lettuce
  • 1 slice of tomato (optional)


  1. Place chickpeas in a large bowl. Using a fork, mash most of the chickpeas leaving some large pieces for texture.
  2. Add the remaining filling ingredients to the bowl and mix well.
  3. Assemble each sandwich by toasting 2 slices of bread and layering each sandwich with 1/4th of the chickpea salad, lettuce, and tomato (if using). Top with the other piece of bread. Enjoy!


  • Want more fruit in your diet? You can cut 8-12 grapes in half and add them in during step #2.
  • Don’t like canned food? You can soak and cook your own chickpeas instead of using canned. About 1 1/2 cups cooked chickpeas is the same as a 15 ounce can.
  • Any mayonnaise can be used if you aren’t following a vegan diet.

Nutrition facts panel for the curry chickpea sandwich


Woman and Daughter Cooking
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