These Spicy Chickpea Salad Sandwiches are an easy-to-make treat for your taste buds!
One of my favorite discoveries in my new city is the Dallas Farmers Market. Dallas isn’t a walking town, and there are no grocery stores near my apartment (definitely a downside to living downtown). So the Dallas Farmers Market, which is a 5 to 10 minute walk from our apartment, has been a great resource. I’ve been there twice, and I’ve already fallen in love!
You’ll find two buildings when you visit: The Market, a food hall and artisanal market that reminds me of the Ferry Building in San Francisco; and The Shed, an open air farmers market.
My husband and I walked there this weekend to pick up some produce.
It’s a little bit slim pickings produce-wise in The Shed right now, but I’m hoping things will improve as summer nears (everything’s locally grown). I wanted to make these Spicy Chickpea Salad Sandwiches, so I stopped by the Market Provision Co. booth for spring onions, lettuce, and carrots. Then we headed back to the The Market try out some of the restaurants … summer goal: eat my way through that place!
These Spicy Chickpea Salad Sandwiches are inspired by one of my all-time favorite recipes, Chickpea of the Sea Sandwiches, from The Kitchn. The flavors in their recipe are supposedly reminiscent of tuna salad, albeit vegetarian. I’m not sure about that, but it really does make a delicious sandwich filling!
For my sandwich, I wanted to incorporate spicy, Asian flavors, and I gave the sandwich a little kick with sriracha. Everything’s better with sriracha in my book!
This Spicy Chickpea Salad Sandwich is so easy to make, especially if you have a food processor. I started by chopping some garlic in the processor, then added carrots for a little crunch. The chickpeas come next and get pulsed until chunky. The remaining ingredients—mayo, sriracha, curry powder, cilantro, and more—are added all at once. Season with salt and pepper, and your chickpea spread is ready to eat!
I like serving these Spicy Chickpea Salad Sandwiches open-faced on toasted ciabatta bread. Add your favorites garnishes (I used lettuce, tomato, and avocado) to complete the sandwich.
- 1 garlic clove, peeled and stem end removed
- 1 medium carrot, roughly chopped
- 2 (15.5-oz.) can chickpeas, drained and rinsed
- 1/3 cup mayonnaise
- 2 medium scallions, roughly chopped
- 2 tbsp. rice wine vinegar
- 1 tbsp. roughly chopped cilantro
- 2 tsp. sriracha (or more, to taste)
- 1 tsp. curry powder
- 4 to 6 large, crusty bread slices (such as ciabatta)
- sliced tomatoes
- sliced avocados
- In a food processor, pulse garlic until minced.
- Add carrot to garlic and pulse a few times.
- Place chickpeas in processor and pulse until roughly chopped.
- Add remaining ingredients to chickpeas and pulse until combined. Do not over process; mixture should be chunky.
- Generouly season with salt and pepper, to taste.
- Serve on toasted bread slices, garnished with tomatoes, avocado, and lettuce. Enjoy!
- - To prepare this recipe without a food processor, mash chickpeas until chunky. Stir in remaining ingredients (all veggies finely chopped) and season to taste with salt and pepper.
- - This Spicy Chickpea Salad Sandwich filling also makes a delicious dip! Serve with crackers or pita chips and veggies for dipping.
Feel free to customize this sandwich to your taste. I called it a Spicy Chickpea Salad Sandwich, but with only two teaspoons or sriracha, it tastes fairly mild to my heat-loving taste buds. Next time, I will definitely be kicking up the spice level with more sriracha.
Don’t like spicy food? Cut down on the sriracha or leave it out all together. If you do decide to skip the hot sauce, try adding additional curry powder for extra flavor.
This sandwich can also be made vegan. It’s easy to do simply by using a vegan-friendly mayonnaise. Make sure to choose an egg-free bread for serving the sandwiches, too.
What is your favorite sandwich filling?