Vegan Curry Chickpea Sandwich Spread

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x


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.



The Sandwich Spread:

  • 3 cans drained, chickpeas pulsed in a food processor
  • 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
  • 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
  • Pinch of each Salt and Pepper


Mash Chickpeas:

  • 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 at work.