I’m generally good about eating dinner leftovers for lunches at work but lately we haven’t been making big meals for dinner. We’ve been keeping it light with smoothies or salads. Frankly, these don’t make good leftovers. So, I’ve been needing to come up with easy dishes to make on the fly for my lunches.
Since going vegetarian, chickpeas have become a staple in my pantry. I’ve added them to soups and salads, made hummus. I’ve tried a few chickpea salad sandwich recipes but found them to be a little bit bland. I want flavor! If you can’t find what you’re looking for create it yourself, right? I created my own sandwich and added curry to kick it up a notch. No more boring sandwiches in my brown bagged lunches!
- If you’re needing to take the gluten free option, use your favorite GF bread, turn it into a lettuce wrap or just skip the bread altogether. Frankly, this is just as delicious eaten by the fork-full.
- I used a hot curry powder for a stronger flavor but feel free to use whatever curry powder you happen to have on hand and then reduce or add amount based on your desired flavor.
CURRIED CHICKPEA SALAD SANDWICH
- 1/2 cup plain Greek yogurt
- 2 1/2 teaspoons hot madras curry powder
- 15 oz can chickpeas, drained and rinsed
- 1/4 cup shredded carrots
- 1/4 cup finely chopped red bell pepper
- salt & pepper to taste
- 8 slices whole grain bread
- optional garnishes: lettuce, red onion
- In a small bowl, mix together yogurt and curry powder. In a medium mixing bowl, mash chickpeas with a fork until they are a bit crumbly, some chunks are okay. Add carrots, bell peppers and curried yogurt to chickpeas, stir until well combined. Add salt and pepper to taste. Scoop equal amounts of mixture onto 4 slices of bread. Add desired garnishes and then top with remaining slices of bread.
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