Curry Chickpea Salad Sandwiches

This is the first real summer I’ve experienced in two years, and the heat is taking some getting used to.  I ADORE 90+ degree temperatures, but it’s definitely been an adjustment in terms of cooking and working out.

I really would rather not turn the house into a sauna by turning the oven on, so I’ve been steering clear of any recipes that involve roasting or baking.  These sandwiches involve zero cooking of any kind, which is pretty awesome when the temperature is approaching triple digits.

I was a little scared of running in the heat, so I did every single run before 7 AM until yesterday, when a friend was in town and asked if I wanted to run at 4:30 PM.  It was 90 degrees but the run actually felt really good! We took it easy and covered 4 miles.  Definitely bringing water next time, though.


Speaking of working out, we just joined a new gym and I’m super excited about it.  I’m sort of in a weird place right now with running and working out… I don’t start training for CIM until September, and I’m also DYING to train for a triathlon (I haven’t done one since 2008!)  I completely slacked on any sort of strength training for far too long, so lately I’ve been doing Zuzana Light workouts on Youtube.  If you can get past the slightly porn-ish vibe, they’re awesome and I definitley feel stronger.

Back to the sandwiches: the filling is a delicious mix of chickpeas, cucumber, red onion and mango bound with yogurt and a little mayo (you could probably just do all yogurt with great results), flavored with curry powder and ginger.  Ellie loves it and we do too.

Curry Chickpea Salad Sandwiches


  • 3 cups cooked or canned chickpeas, rinsed and drained
  • 1/4 red onion, minced
  • 1 mango, diced
  • 1 English cucumber, seeds removed, diced
  • 1/4 cup plain yogurt
  • 2 Tbsp mayonnaise
  • 1/2 tsp ground ginger
  • 2 tsp curry powder
  • salt to taste
  • 8 slices whole grain bread
  • lettuce, arugula, or spinach, washed and dried (optional)


  1. Combine the chickpeas, onions, cucumbers, and mango together in a large bowl.
  2. Stir the yogurt, mayonnaise, ginger, curry powder, and salt together and add to the chickpea mixture. Mix well, and chill for at least 15 minutes.
  3. Assemble sandwiches with optional greens.

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