Sorry (not sorry), I’m afraid we’re about to enter a sandwich phase.
I blame this picture
staring up at us from the coffee table ever since the April issue of Bon Appétit made it’s way into our possession. That & their versatility.
Sandwiches can be simple, they can be elaborate, healthy or indulgent & most definitely delicious.
This one falls into the simple & healthy category & we love it because it’s made up of things we typically have on hand & is open to interpretation.
No sprouts? Use up the leftover arugula in the crisper. Have a red onion on the counter? Use that instead of green onions. Lactose intolerant? Coconut milk yogurt is a pretty stellar match for the curry. No bread? Throw it on a bed of greens. Any variation makes for a quick & tasty meal.
CURRIED CHICKPEA SALAD SANDWICHES
makes 6 sandwiches
4 cups chickpeas (if using canned, drain & rinse)
4 green onions, whites & tops, thinly sliced
1 mango, diced
1 English cucumber, seeded & diced
6oz plain coconut milk, or regular, yogurt
2 tablespoons mayonnaise
1/2 teaspoon ground ginger
2 1/2 teaspoons curry powder
kosher salt, to taste
12 slices bread, toasted
a few handfuls sprouts, arugula, or other green
In a large bowl, combine chickpeas, onion, mango & cucumber. Mix to combine.
In a small separate bowl, combine the yogurt, mayonnaise, ginger, curry powder & salt. Mix until thoroughly combined. Pour over the chickpea mixture & mix well. Using a potato masher, or a fork, smash some of the chickpeas & stir until the mixture lightly holds together.
Add some greens to half the slices of bread, spread the chickpea mixture over them & top with the other slice of bread. Serve.
adapted from Cate’s World Kitchen
Thanks for sharing the curry chickpea recipe…I made this for dinner last night and loved it! Very flavorful, light and summery.
Glad you like it!