Curried Chickpea Sandwiches

Makes 6 sandwiches
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Curried Chickpea Sandwiches
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This easy chickpea salad has a wonderful savory/sweet curry dressing and loads of crunchy veggies. Plus, my secret ingredient (perfect for summer): ripe cherries! You can eat it in many ways, but I like it between crusty sourdough slices.


1/4 cup mayo
1/4 cup yogurt
1 tablespoon mild curry paste
1 tbsp lemon
1 tbsp honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz.) chickpeas
2 scallions, diced
1/2 cup diced celery
2 tablespoons fresh parsley
1/2 cup pitted cherries, quartered
Toasted sourdough bread


  1. Combine mayo, yogurt, curry, salt, pepper, honey, and lemon in a medium bowl. Stir together well.
  2. Drain and rinse chickpeas and add to dressing along with other ingredients. Optionally, you can lightly mash the chickpeas if you prefer that texture over whole chickpeas. I usually mash a few but leave most whole.
  3. Taste the salad and adjust to your liking. Maybe an extra pinch of salt, etc.
  4. When making a sandwich, toast bread and use a slotted spoon to scoop out chickpea salad, leaving any extra liquid behind.

Keep leftover chickpea salad in the fridge for up to 4 days.

Nutrition Info