We belong to the category of people thinking sandwiches qualify as a proper meal BUT also the category of people enjoying creative and varied sandwich toppings – not just the classic butter and cheese or the plant based go-to hummus and crispy veggies (however yummy those can be). And this, right here, is about as delicious as a sandwich can be. Promise.
Is there anything better than packing a lunch and spending the whole day outside? It doesn’t matter if we eat that packed lunch sitting on our own deck overlooking our own little garden or on a spectacular mountain top somewhere – it’ll nurture our souls equally. And if that said lunch is a sandwich consisting of whole grain bread slices with a brightly yellow, crunchy chickpea curry salad in between… then there will be nothing more to ask for, for us. Life will be complete 🙂
(And make sure you make a little extra because there’s no way you’ll be able to resist dipping in and munching down a few spoonfuls as you prep your sandwiches. That’s how yummy this is.)
För recept på svenska, klicka här: Kikärtscurrysallad på macka
Serves 4
Total Time: 20 min
Ingredients
7 dl cooked chickpeas (460 g), rinsed and drained
100 g green cabbage, chopped (2 dl)
1 dl raw walnuts (40 g), chopped
4 tbsp raisins (40 g), chopped
1/2 red onion (50 g), finely chopped
6 tbsp vegan mayonnaise
1 tbsp curry powder
2 tsp lemon juice
1/2 tsp salt
Instruction
- Mash the chickpeas in a medium bowl, using a fork. You want a crumbly texture – no purée.
- Add in the cabbage, walnuts, raisins and red onion.
- Stir together the remaining ingredients in a small bowl, and then mix into the chickpea mixture.
- Serve on thick slices of a hearty bread with lettuce (optional). It’s also delicious by itself or on crackers.
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