Tangy Curried Chickpea Salad
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.
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
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.
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.