Like all great recipes, this one started at a restaurant – I ordered a curried chickpea salad sandwich, took one bite, and knew that I needed to figure out how to make it. It’s a very simple and low-tech recipe (I’m sure you could use a food processor for a smoother salad but I like the chunkiness) and even allows for some wiggle room in terms of flavours. To be honest, I’ve never really measured any of the ingredients before writing up this recipe which means that no matter how eyeballed your own measurements may be, it’ll still taste great!
1 can (19 oz) of chickpeas, drained
½ a granny smith apple, diced fine
1- 2 baby dill pickles, diced fine
1 stalk celery, diced fine
small handful of raisins
approx. 3 – 4 tbsp. Veganaise
approx. 1 tsp. dijon mustard
½ tsp. of curry powder
¼ tsp. paprika
salt and pepper, to taste
Put chickpeas into a large bowl. Mash with a potato masher until chickpeas are broken down but not entirely smooth. (Food processor would also work but a masher is easier to clean, still very quick, and much more satisfying).
Add in all other ingredients and mix thoroughly with a spatula. Season with salt and pepper to taste, as needed.
For serving, you can either serve it on a bun or toasted bread for a sandwich, with some crackers as a picnic lunch, or with some celery or carrots for a gluten-free option. It keeps for at least a week in the fridge and gets more delicious as the days go on.
by Brianne – master of making one batch of good food last a week’s worth of lunches.