Thai Green Curried Chickpea Salad Sandwich
#salad
#thai
#green
#curried
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- fresh basil or cilantro leaves 1 cup
- celery ribs 3
- Green Curry Dressing 0.67 cup
- vegan mayonnaise ¼ cup
- Chickpea Crumbles 2
- Kosher
- large limes ½
- extra virgin olive oil 1-2 tsp
- slices sturdy bread 8
- garlic cloves 1-2
- of romaine or butter lettuce or arugula 3 oz
- Persian cucumbers or English cucumber ½
- jalapeño or serrano pepper 1
- Pickled Onions 4 forkful
📝
Storage: Store the chickpea salad in the fridge for 3 to 4 days, separate from the toppings. When serving leftovers, taste the chickpea salad, adding a squeeze of lime juice and a pinch of salt to liven up the flavors. Toast your bread and prep your toppings (steps 3 and 4), then assemble as listed in the last step right before serving. Nutrition boost: Use seeded whole wheat bread. Add some broccoli sprouts on top of the sandwiches. Shortcut: Make the curried chickpea filling as listed (step 2), but skip toasting the bread (step 3) and simplify the toppings to just lettuce and Pickled Onions.
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1Gather: fresh basil or cilantro leaves , celery ribs , Green Curry Dressing , vegan mayonnaise , Chickpea Crumbles , Kosher salt and freshly cracked black pepper, large limes , extra virgin olive oil , slices sturdy bread , garlic cloves . For the sandwich fixings: of romaine or butter lettuce or arugula , Persian cucumbers or English cucumber , jalapeño or serrano pepper , Pickled Onions .
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2Prepare your side salad, if you’re making one.
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3Make the curried chickpea salad. Tear the fresh herbs with your hands, or roughly chop them. Finely chop the celery ribs, if using. In a large bowl, combine the Green Curry Dressing and vegan mayo. Add the Chickpea Crumbles and mix well to coat. Mix in the chopped herbs and celery, if using. Season with a few pinches of salt and pepper and 1 tsp of lime juice. Taste, adding more lime juice for extra tang and the olive oil for richness, if desired.
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4Lightly toast the bread using your toaster or broiler, or pan-fry the bread in a bit of olive oil. While the bread is still warm, rub one side with the halved garlic clove, then sprinkle with just a pinch of salt.
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5While the bread toasts, prepare your Sandwich Fixings. Lettuce: Tear the leaves into smaller pieces. Cucumber: Thinly slice on a bias. Chile pepper (optional): If using, thinly slice.
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6Assemble the sandwiches: Scoop a generous amount of the curried chickpea salad onto a slice of bread. Top with some Pickled Onions, a few chile pepper slices (if using), sliced cucumber, and a lettuce leaf or two. Top with another slice of bread, or serve as open-faced sandwiches, adding the chickpea salad and fixings to the second slice as well. Repeat with the remaining bread, chickpea salad, and fixings. Serve with your side salad, if you made one.