Curried Chickpea Smash Sandwich Filling
This sandwich filling is creamy, crunchy, tangy and gently spiced with the flavours of India. It’s packed full of nutritional goodness, including lots of plant protein, complex carbs, heart-healthy fats, vitamins, minerals and antioxidants which will make you feel full and energised. Just what you need to see you through a busy afternoon at work or school!
Ingredients
Salad
- 400 g / 14 oz can chickpeas drained
- 130 g / 1 cup cucumber diced
- 2 medium carrots (150g) grated (or whizzed in a mini chopper)
- 75 g / ½ cup cornichon gherkins (dill pickles) diced
- 50 g / ⅓ cup dried cranberries
- 40 g / ¼ cup roasted almonds roughly chopped (I love to use the Tamari Roasted Almonds from the Bit of the Good Stuff Cookbook p182)
Curried Salad Dressing
- 4 TBSP light tahini
- ½ TBSP almond butter
- 2 TBSP vegan mayonnaise*
- ½ TBSP ginger paste or grated fresh ginger
- 2 tsp apple cider vinegar
- 2 tsp maple syrup or syrup of choice
- 1 tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp salt
- 3-4 TBSP water
Instructions
- Prepare the salad dressing: Give the tahini a good stir in its jar so that the solids and oils are combined, then scoop 4 tablespoons into a small bowl. Add all the remaining ingredients and stir vigorously until fully combined and smooth. If the dressing is a little on the thick side, add more water, one tablespoon at a time, until you reach the desired consistency. Taste test and add more nut butter, mayonnaise or spices, if desired.
- Tip the drained chickpeas into a large mixing bowl and roughly mash using a potato masher. Add the remaining salad ingredients to the bowl, along with the dressing. Stir until thoroughly combined. Transfer to an airtight container and store in the refrigerator, where it will keep for up to five days.
Notes
* You can use shop-bought vegan mayonnaise (such as Hellmans) or easy home-made vegan mayonnaise.
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