Vegan

Curried Chickpea Salad Sandwich

Too hot to make chickpea curry! Make this Curried Chickpea Salad sandwich!! Refreshing, spicy, summery, delicious! No nuts or soy. Easily Glutenfree with lettuce wraps or tacos. Serve in a sandwich, in lettuce leaves or wraps.

The temperature is up but you still want some Chana masala. But it’s too hot to eat hot curries. Can anyone relate? Yest? Amazing! Let’s make this curried chickpea salad! The chickpea salad sandwich is served with the pickled onion and is wonderfully refreshing yet still satisfying. Perfect for a hot summer.

With the creamy texture of the sandwich filling, the plump raisins, and the added curry powder you can think of this as a vegan twist on a coronation chicken salad sandwich or curried egg sandwich! It’s so incredibly flavorful and tasty and it has become one of my favorite chickpea recipes.

This curried chickpea salad sandwich is truly easy to make ! It takes just 10 minutes to whip up the chickpea salad mixture and you can make it ahead of time and just throw it onto a sandwich the next day. The only cutting involved is chopping and thinly slicing some onions.

For the curried chickpea salad we mash some chickpeas, with a fork and combine it with some yogurt or coconut cream, fresh herbs, tomato paste, dried fruit, and spices and you’ve got a fresh, refreshing lunch that is perfect all year round.

Why make just one version of chickpea salad sandwich when you can make Mediterranean or jalapeño popper, or Buffalo sauce chickpea salad or curried Chickpea salad sandwich!

For more vegan lunch sandwiches:

Tahini chickpea salad sandwich
Avocado chickpea salad sandwich
Savory Chickpea Flour Veggie Pancakes and Breakfast Sandwich
Mediterranean Chickpea Salad Sandwich
Jalapeño Popper Chickpea Salad Sandwich
Buffalo Chickpea Salad Sandwich

Why you’ll love this Curried Chickpea salad?

It’s super quick to put together. Just chop, mash and mix
it’s Soyfree and nutfree
its easily Glutenfree served on gf bread of lettuce wraps
it’s summery and crunchy and spicy and delicious! Let’s make it

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Vegan

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies – Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.

tofu kondattam in the pan after cooking and adding garnishes

I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.

Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.

Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.

This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.