Curry flavoured smashed chickpea salad sandwiches with smashed avocado, cucumber ribbons, shredded carrots and kale served on multigrain bread makes a delicious vegetarian and vegan friendly healthy sandwich.

Whenever I need a light, quick and tasty lunch, I can’t think of a better option than an easy sandwich. Especially with being home more it’s nice to have the time to make a sandwich any day of the week. I especially love how quick these sandwiches come together. Whip them up in no time- they only take about 15 minutes. Nothing here needs cooking and you can easily swap out some of the toppings for items you have on hand.

I love the curry combined with the chickpea salad instead of a simple more classic mayo and vinegar based filling. It adds so much more flavour. I don’t find curry to be spicy its rather a savoury and sweet taste which works great with chickpeas as they easily take on whatever seasoning you give them. The fresh avocado and cucumber are perfect neutral tasting toppings that don’t take away the curry flavours.

To make these sandwiches we always recommend starting with the sauces. This gives them some extra time for the flavours to develop. Next is having all the ingredients prepped and ready to assemble. Have everything chopped so that you can form your sandwich making assembly line.

NOTE

The smashed chickpea salad filling makes a generous amount enough for 4. Double the recipe for extra weekday lunches. Make extra curry mayo to serve with other delicious sandwiches or add to wraps for future meals.

Print Recipe

smashed curried chickpea sandwich

Easy chickpea salad pressed into fresh multigrain bread served with homemade curry mayo, smashed avocado, cucumber, carrots, and kale.

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 4

Author: the communal feast

Ingredients

• 1 can chickpeas drained and rinsed
• 1/4 cup red onions diced
• 1/4 cup green onions diced
• 1/4 cup radishes diced
• 1 lemon juiced
• 1/2 cup mayo
• 3 TBS curry powder
• 1 TBS ground turmeric
• salt and pepper
• For the sandwich
• multigrain bread or sub gluten free
• shredded carrots
• cucumber ribbons
• kale
• avocado

Instructions

• Begin by making the curry mayo: in a small bowl or jar combine mayo, 1 TBS lemon juice, curry and turmeric and stir to combine. Taste and adjust by adding more curry until licking. Set aside.
• Smash chickpeas using a potato masher or adding them to a large ziplock back and using a rolling pin works really well. In a large bowl combine smashed chickpeas, onions, radishes, remaining lemon juice and add 2-3 TBS of curry mayo stirring to combine. Season with salt and pepper.
• To assemble the sandwich: start with a base layer of smashed avocado using a fork or the back of a knife to smash the avocado. Spread on bread followed by cucumber, generously scoop the chickpea salad pressing down with your hands to secure. Next top with shredded carrots and kale. Spread curry mayo on the other half of bread and assemble.
• Enjoy.