Curried Chickpea Salad Sandwiches with Avocado

dairy freeveganvegetarian
Curried Chickpea Salad Sandwiches with Avocado

If you love chicken, tuna and egg salads but are vegan or want to squeeze more plant protein in your life, you’ll love these easy, meal prep friendly curried chickpea salad, served on toasted bread with greens, carrots and avocado.

Curried Chickpea Salad Sandwiches with Avocado

Chickpeas are commonly stirred into all types of curries, so why not make them into a curried salad? Chickpeas are hearty and starchy, so they work well as a protein substitute here in this curried salad.

Curried Chickpea Salad Sandwiches with Avocado

The chickpeas are smashed and stirred together with tahini, curry powder, water, lime juice, salt and pepper for the base. We add in diced celery for a crunchy, refreshing kick to balance out the robust curry flavors. The key to making the curried chickpea salad perfect? Don’t mash all of the beans – do about 80& mashed, 20% lightly mashed. The consistency is chunky and amazing!

We topped this sandwich simply with avocado for more healthy fats, crunchy carrots and earthy greens. I love using Dave’s Killer Bread (the seeded variety is great!) to bring the sandwich altogether, but use your favorite bread. Or, you can serve this in lettuce cups or serve it over a bed of greens with a simple vinaigrette.

Curried Chickpea Salad Sandwiches with Avocado

This curried salad can last for up to 3 days well in the refrigerator, so meal prep away! You’re going to love this new way of enjoying mayo-y salads, minus the mayo and minus the meat!



Curried Chickpea Salad Sandwiches with Avocado

Prep Time15 mins
Total Time15 mins


  • 6-8 slices of bread I love seeded multigrain here!
  • 1 15.5oz can chickpeas
  • 3 tablespoons tahini
  • 1 lime juiced
  • 1 tablespoon curry powder
  • 3 tablespoons water
  • salt and pepper
  • 1.5 tablespoons diced celery
  • for serving: julienned carrots greens, avocado


  • If toasting, place your pieces of bread in the toaster and toast.
  • Meanwhile, drain and rinse the chickpeas in a colander. Leaving them in the colander, lightly smash them using the back for a fork. Set aside.
  • ?In a medium bowl, whisk together the tahini, lime juice, curry powder, water, salt and pepper. The mixture should be creamy. Add in the mashed chickpeas and celery and stir well to combine.
  • Spread 1/3 or 1/4 (depending if you’re making 3 or 4 sandwiches) of the chickpea mixture out on one piece of toast and top with julienned carrots, greens and avocado. Top with the other piece of toast. Repeat until all sandwiches are made. serve.

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Mary says:
This looks fantastic! I would love to see the nutrition information, if you have it! Thanks!
Meaghan says:
Hi, Mary! Unfortunately we do not. If you need to calculate simply plug the ingredients into a tracking app and it should do the trick!
Kenzie says:
Oh my goodness! This is so yummy! I made this for dinner and my hubby said it needs to be in the weekly rotation. It’s easy to make and tastes great! We did add tomatoes as well.
Jacqueline says:
So delicious!!! Loved the recipe, my picture doesn’t do it justice.

Meaghan says:
You did an amazing job!
Anonymous says:
We’re incorporating plant based meals in to our schedule more and more each week - this was a weekend hit!

Meaghan says:
Yum!! You did amazing. Thank you for sharing!
Loren says:
I have never used curry before. My store only had curry paste. Is that okay as a substitute for powder?
Meaghan says:
Yes! That would be fine! Just use a little at a time and add if needed.
Paige says:
Love this recipe! I even warmed it up and put it over brown rice and veggie. Perfect as the weather gets a little cooler. :)
Meaghan says:
Ohhh, that's so clever! Thanks for sharing!

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