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