One of my favourite recipes ever is curried chicken salad mini pitas. It’s my old stand by – if I’m bringing an appetizer anywhere, it’s always curried chicken salad.It’s my go to because it’s quick, it’s easy, and because people rave about how amazing it is. What can I say, compliments are a fine accompaniment to great food.
This is a little twist on my old favourite. I’ve veganized it and gluten-freed it, but OHMGEE, it’s still unreal delicious!
This curry chickpea salad is great in between 2 slices of bread, stuffed in a fresh pita, wrapped in some soft butter lettuce, or even directly from the bowl- I ain’t judgin’!
I dare you to make it and NOT eat this amazing sandwich stuffer directly from the bowl.
Oh, by the way, those cute little sprouts, I grew them! These are like the first indoor plants that haven’t gone suicidal on my watch. Truly, I cannot keep plants alive within these walls. I just suck at it!
But these sprouts, well they are easy, and cute, and tasty, but best of all, they are healthy!
Curried Chickpea Salad Sandwich
- 2 cups cooked chickpeas or 1 15 oz can
- 1/2 cup diced red pepper
- 1/2 cup diced celery
- 2 green onions sliced
- 1/2 an apple chopped
- 1/2 cup raisins
- 1/2 cup mayonnaise I used Vegan.
- 1 tsp lemon juice
- 2 tbsp curry powder
- 1 tsp cumin
- salt and pepper to taste
Combine chickpeas, red pepper, celery, onions, apple, and raisins in a medium bowl. Mash slightly to split some of the chickpeas - it encourages better adhesion of the final product.
In a small bowl, combine the mayo, lemon juice, and spices, before pouring over the chickpea mixture.
Stir until well combined.
Serve as desired!
PSST! This recipe stays amazingly yummy in the fridge, too, so if you have leftovers, don't despair, they will be perfect in your lunch tomorrow!