Vegan Curry Chickpea Sandwich Spread
A perfect sandwich spread for a sandwich, in a bowl, or as a side dish.

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Vegan Curry Chickpea Sandwich Spread

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Adjust Servings:
3 cans drained, pulsed in a food processor Chick Peas *save the juice called aqaufaba, from the can; you can use it as an egg substitute
1, diced White Onion
3, diced Carrots
4 stalks, diced Celery
1/4 cup chopped Dried Cranberries
1/4 cup, fresh, chopped Parsley
1/2 cup Low-Fat Vegenaise or Silken Tofu Use silken tofu if following a low-fat vegan diet
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Pure Maple Syrup
1 Tablespoon Lemon juice
2 teaspoons Garlic Powder
2 Tablespoons Curry Powder
1 teaspoon Turmeric
a pinch of each Salt and Pepper

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This salad is easy to make for a great sandwich spread or a side salad. It is vegan, low in fat and full of flavor. If you like curry, you will love this! salad.

  • 10 minutes
  • Serves 8
  • Easy


  • Dressing



I love curry, so today while I was preparing lunches for the week, I decided to make a chickpea salad with curry. Although I always cook lunches on Sundays, I decided I should start early, so we could enjoy the Super Bowl Game.

Cooking on the weekend makes healthy eating easier all week long. I generally cook a big pot of vegan sup or stew, and prep salads and other healthy foods to easily throw in a lunch bag.

In order to make this salad, all you need is a few ingredients. Mashing chickpeas, adding carrots, celery, onions, and cranberries is all you need to do. The dressing is pretty simple as well; its all about the combination of flavors and how much curry you like.

Remember, the curry and other spices enhance in favor as they sit in the refrigerator. So, you can always add more later; you can’t take it away once it is mixed in.

So, if you are a weekend food preparation person like me, give it a try. It is quick and easy to prepare.


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Mash Chick Peas

In a food processor, mash chickpeas by pulsing the food processor about 20 times.
You want them smashed, not pasty. There can be some whole or half ones left.
Scrape them into a large bowl.


Chop Vegetables

Chop carrots, celery, onions and cranberries.
Add to the smashed chickpeas.



In a single blender cup add all ingredients and blend.
Pour dressing in large bowl.
Scrape sides.
Stir well.
Adjust seasoning as you desire.



I made sandwiches with Dave's Bread, Tomato and lettuce.
It is also great in a bowl.

Tip: If taking this sandwich to work; toast your bread and put in a separate bag.
Put the salad in a container.
You can warm up your toast in the microwave, and you have the same sandwich you can eat in your own kitchen.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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8 Comments Hide Comments

Mindy, the + sign I see if the one indicating it serves 8, but you can alter that, and it will change the ingredients sixes for you to make as much as you like. Please let me know if this helps.

tried this recipe last night…it is great!
Found the mixture to be slightly dry this morning…but still ever so tasty…hard to keep within Dr. McDougalls recommendation of no more than one cup of beans/peas in a day…could eat it for every meal!

Yay! I am so glad you liked it. I made it, and the next day I wanted to take some to work, and it was gone, so I think my family liked it too. I take it in a separate container to work. I toast my bread and put it in a baggie, and heat just the toast in the microwave at lunch and add the chickpeas salad. Its just like eating it at my kitchen counter. 🙂

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