Curried Chickpea Salad Sandwich
We love using chickpeas in place of the classic protein in chicken and tuna salad. It works especially well in this curried creamy salad, allowing the flavors to really shine. While we loved serving this weeknight-friendly chilled salad on store-bought croissants, they still feel like something fun on regular sandwich bread.
Smarts: The degree of creaminess in this salad is totally a personal preference, so make a larger batch of creamy curried yogurt sauce and dress the chickpea salad as much or as little as you like. The leftover sauce is great for dipping carrots.
- Almonds, sliced - 2 Tbsp
- Celery - 1 stalk, thinly sliced
- Green onions - 2 stalks, chopped, green and white parts combined
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Currants (opt) - 2 Tbsp (sub golden raisins)
- Croissants - 4, halved lengthwise (sub sandwich rolls or sandwich bread)
- Tomatoes, medium (opt) - 1, sliced
- Lettuce, green leaf - 4 leaves
- Yogurt, plain or Greek - 3/4 cup
- Mayonnaise - 3 Tbsp
- Curry powder, mild - 1 1/2 tsp
- Baby carrots - 10 oz (sub regular carrots, thinly sliced)
Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)
Make curried yogurt sauce - Whisk together yogurt, mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)
Celery - Thinly slice celery. (Can be done up to 5 days ahead)
Make chickpea salad - Chop green onions. Drain and rinse beans. Transfer beans to a mixing bowl and mash with a fork or masher. Add almonds, celery, green onions, and currants (if using). Add curried yogurt sauce until the chickpea salad is as creamy as you’d like it. (Note: You likely will not need to add all of the curried yogurt sauce, so reserve any that remains.) (Can be done up to 3 days ahead)
Croissants / Tomatoes / Lettuce - Prep as directed.
Fill croissants with tomatoes, lettuce, and chickpea salad.
Serve sandwiches with baby carrots on the side. Dip carrots in any curried yogurt sauce that wasn’t used in the chickpea salad. Enjoy!
love the idea of using yogurt instead of all mayo. I added cayenne pepper for some heat and used multi-grain bread.1 Helpful
So tasty and easy to prep ahead of time!0 Helpful
The chicken salad was a little weird, but overall pretty good! I wouldn't make it often, but I'd make it again sometime. I used cooked chicken breast, cubed.0 Helpful
Very light and well balanced flavor!0 Helpful
Delicious! Don’t skip toasting the almonds, it adds a lovely flavor. Used all yogurt and all of the sauce for our sandwiches (I like it creamy). Will make for lunch sandwiches again.0 Helpful
This was a great, easy recipe for a weeknight. The chicken salad was even better as leftovers0 Helpful
I used eggs instead of chickpeas. Croissants make sandwiches so delicious.0 Helpful