How are you guys? Sorry it’s been so long I’ve posted on here. The summer has swept me away with all of it’s free time and easy breezy days. We’ve been non stop in the pool, at the beach, road trippin’, family time, and movie time to escape the excessive heat etc. But here I am, back with a bang with this amazing new sandwich creation! Do you remember my Creamy Chickpea Tuna Melt from a few months ago? Well I’ve recreated it and gave it a makeover (a suntan if you will) by adding some warm spices like curry powder, cashew nuts for crunch, sauerkraut (my new favorite ingredient) for some added probiotic health benefits and lots veggies to make it even better. In the summer all I crave are easy, no cook recipes that require minimal effort and time. I’ve had this Curried Chickpea Salad on sandwiches, on top of salads, as a dip for veggies or chips. It’s so versatile and lasts for 4-5 days in an airtight container. It would also be great to take along for those picnics or summer concerts in the park! Let’s get to it, shall we? Oh and I almost forgot, I want to thank my friend Traci over at Vanilla and Bean for posting this recipe for Smashed Chickpea Salad which then in turn inspired me to created this recipe!
Makes 1 1/2 cups (about 3-4 sandwiches)
1 can garbanzo beans (drained and rinsed)
1 carrot grated
1/4 cucumber diced
1 T sauerkraut (I like Farmhouse Culture dill pickle flavor) or sub chopped pickle
3 T mayo (I used Chosen Foods Avocado Mayo but I also like Sir Kensington’s Vegan Fabanaise)
1 green onion (light and white parts only) chopped
1 t apple cider vinegar
1/4 t curry powder
2 T chopped cashews
In a large bowl mash chickpeas, sauerkraut, mayo, and apple cider vinegar with a fork or potato masher.
Fold in carrot, green onion, cucumber, curry powder, and cashews. Mix well.
Will keep in an airtight container for 4-5 days.