Curry Chickpea Salad Sandwich. NO MAYO! An easy, healthy recipe made with Greek yogurt, mashed chickpeas, and layers of delicious flavors and ingredients like curry and cashews. Serve inside a pita, on bread for a sandwich, or over greens for a simple and satisfying meal.
4.86 from 7 votes
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Chickpea Salad Sandwich

Yield: 2 .5 cups chickpea salad
Prep Time:
15 mins
Total Time:
15 mins
Curry Chickpea Salad Sandwich. NO MAYO! An easy, healthy recipe made with Greek yogurt, mashed chickpeas, and layers of delicious flavors and ingredients like curry and cashews.

Ingredients

  • 1 15- ounce can reduced sodium chickpeas — rinsed and drained
  • 3 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure maple syrup or honey
  • 2 teaspoons curry powder — plus additional to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • pinch black pepper
  • 2 stalks celery — finely chopped
  • 1 green onion — finely chopped, plus additional to taste or for garnish
  • 1/4 cup roasted unsalted cashews — chopped (or swap almonds or sunflower seeds)
  • 3 tablespoons raisins — or golden raisins
  • For serving: pita — toasted bread, crackers, and/or a big bed of greens

Instructions

  1. Place the chickpeas in a large mixing bowl and roughly mash with a fork. Leave a few bigger pieces for texture.
  2. Add the Greek yogurt, lemon juice, maple syrup (or honey), curry powder, garlic powder, salt, and pepper. Mix well with a spoon. Taste and add additional salt, pepper, or curry powder to taste.
  3. Mix in the celery, green onion, cashews, and raisins. Enjoy cold or at room temperature inside a pita, on toasted bread, dipped with crackers, or over a bed of greens.

Recipe Notes

  • Store leftovers in the refrigerator for 3-4 days.
Course: Main Course
Cuisine: American, Indian
Keyword: Chickpea Salad Sandwich, Easy Vegetarian Recipe, Healthy Curry Salad

Nutrition Information

Amount per serving (1 /2 cup salad) — Calories: 93, Fat: 3g, Carbohydrates: 14g, Sugar: 6g, Protein: 4g

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