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Tangy Curried Chickpea Salad

5/13/2013

8 Comments

 

Tangy Curried Chickpea Salad

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I'm a sandwich kind of girl. I love them. You can put just about anything in between two pieces of something bread-like and call it a sandwich. Usually portable, they've been around as long as history can remember.
In 2006, a court in Massachusettes determined that a sandwich does indeed need to include at least two slices of bread, differentiating it from items eaten in a tortilla and ending a dispute between Panera Bread and Qdoba. Yep. That really happened.
But either way, I love things stuck between two slices of bread or on a single piece, open-faced style. This tangy salad travels well, so wrap it up in a jar or bring that bread and munch on it anywhere you go.
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Ingredients:
1-15 ounce can chickpeas, drained
3/4 cup vegenaise
1 tablespoon lemon juice
1/4 cup onions, diced
1/2 cup almonds, chopped
1/4 cup celery, diced
1/4 cup radishes, diced
1 teaspoon curry
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of smoked paprika
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Drain and rinse your chickpeas and pour them into a medium sized mixing bowl. Use a fork to mash the chickpeas until about half are completely smooshed, the other half can be mashed or chunky to your liking.
I prefer to leave about half of the chickpeas unmashed- it adds more texture and holds together better on a sandwich.
A quick note on the ‘chunks’ in the salad: its nice when all of your veggies are diced to about the same size. It makes the texture more pleasant! 
Add vegenaise, lemon juice, onions, almonds, celery, radishes, and all spices. Stir until combined. Serve immediately or save in the refrigerator for up to a week.
Print recipe
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But like we talked about, its really best in a sandwich. 
My favorite is topped with lettuce, tomatoes, and a bit of avocado and served with a side of crunchy potato chips.
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8 Comments
Caitlin link
5/13/2013 02:01:06 am

this looks terrific! i love the almonds in there- it must give it an awesome crunch!

Reply
Christine link
5/14/2013 08:27:27 am

So delicious~ I just made this for lunch tomorrow with the cannelini beans that I had instead of chickpeas. The textures and flavors in this is incredible. Thank you!

Reply
Amber link
5/17/2013 10:41:54 pm

So glad you enjoyed it! Thank you!

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Isabella Ireland
8/18/2013 02:33:06 pm

So delicious! Thank you,

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Brett
10/7/2013 05:35:15 am

Made a double batch of this and really liked it in a pita. Thanks for the recipe.

Reply
Christine Rothchild link
1/26/2014 02:25:29 am

This has become a favorite! Just made it again to enjoy at work for lunches this week

Reply
Melanie Nettle
11/3/2014 12:34:49 am

This is one of my go-to recipes when I'm craving a yummy sandwich. Great on its own or on the side with soup, the flavor sand texture are so fabulous. Many thanks for sharing!

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Casey Miller link
2/13/2016 09:47:35 am

SO GOOD! I've been looking for a good vegan alternative to egg salad sandwiches. I was nervous about this one since I used to not like crunchies in egg salad, but the texture of this was AWEsome. and it made enough for both of us to eat lunch and have some leftover for tomorrow. Can't wait for your cookbook to come out!

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