This Indian Style Chickpea Sandwich is made with a masala chickpea filling and tucked inside a toasted sour dough bread with mango chutney and fresh salad. This hearty and flavorful sandwich will crave you asking for more.
Love Sandwiches? Then do check out my other sandwich recipes – Bombay Grilled Sandwich, Veggie Cream Cheese Sandwich, Paneer Sandwich, Egg Sandwich, and Samosa Grilled Cheese Sandwich.
The Masala Chickpea filling is adapted from Chana Masala, a popular Indian Curry made with chickpeas. I skipped the tomato and used tomato paste to make a dry filling. But added some yogurt to make it creamy.
This Sandwich is a bit messy to eat, but well worth the mess.
How to make Masala Chickpea Sandwich
Pickled Onion and Mango Chutney truly elevate the taste of this sandwich. So I highly recommend making them. Sharing an easy version for both the pickled onion and mango chutney.
Let’s make the Pickled onion first as it needs time to marinate.
Instant Pickled Onions –
To a bowl add one small thinly sliced onion, ½ teaspoon sugar, ½ teaspoon salt and a generous squeeze of lemon juice. Use your fingers to break up the onion slices and massage for 30 seconds. Cover and let it rest while you get the other things ready.
Mango Chutney –
Heat a skillet, add 1.5 tablespoons of oil and ¼ teaspoon of mustard seeds. Once the mustard pops, add 8 fenugreek seeds and cook for 10 seconds. Now add one chopped slightly raw mango ( do not use ripe mango) and ½ teaspoon of salt. Cook for 5-7 minutes. Once the mango softens, add 1 teaspoon of grated ginger, 1 teaspoon of garlic powder, 1 teaspoon of red chili powder, 2 teaspoons of brown sugar and salt to taste. Cook on low flame till the whole mixture becomes mushy. Taste and adjust the salt and spices. If you like it sweeter add more brown sugar.
Spicy Chickpea Filling
Heat one tablespoon of oil and add one teaspoon of cumin seeds. Let it sizzle for 15 seconds and then add one finely chopped onion and pinch of salt. Cook for 5-7 minutes till onion turns translucent.
Add chopped green chili, ginger and garlic and saute for 3-4 minutes.
Add the spices (coriander powder, turmeric powder, cumin powder and red chili powder) and 1.5 tablespoons of tomato paste and cook for 5 minutes.
Add the chickpeas and coat them with the spices. Cook for 5 minutes and gently smash some of the chickpeas. Turn off the heat, and add some lemon juice and coriander leaves.
Transfer the chickpea mixture to a medium bowl and let it cool. Add the yogurt and mayo and mix it. Taste and adjust the salt.
To Assemble –
Toast 2 sour dough breads in a pan with little oil. Slather mango chutney on one of the slices. Top it with baby spinach, chick pea filling, sliced cucumber, tomato, and pickled onion. Slather the other bread slice with maggi sweet and spicy sauce.
Enjoy immediately!
Tips and Notes:
For easy lunch, use canned chickpeas and make the pickled onion and mango chutney in advance.
The spices can be adjust to your liking.
The filling stays fresh for up to 3 days in the refrigerator.
To make it Vegan –
Replace Greek yogurt with vegan yogurt and
Mayonnaise with vegan mayonnaise.
Frequently Asked Questions
Sour dough bread
Yes, add a bit more of yogurt.
Homemade hung yogurt. To make hung yogurt – add yogurt to a strainer and let it sit for 30 minutes. This helps the whey drip out of the yogurt and make it thick. Make sure the yogurt is not sour.
Masala Chickpea Sandwich
Ingredients
Pickled Onion
- 1 small red onion, thinly sliced
- ½ teaspoon sugar
- ½ teaspoon salt
- generous squeeze of lemon juice
Mango Chutney
- 1 medium mango, peeled and cubed
- 1 ½ tablespoon oil
- ¼ teaspoon mustard seeds
- 8 fenugreek seeds
- 1 teaspoon ginger, grated
- 1 teaspoon garlic powder
- ½ teaspoon red chili powder
- 1-2 teaspoon brown sugar
- salt to taste
Masala Chickpea Filling
- 1 can chcikpeas, drained and washed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 teasponn ginger, grated
- 2 medium garlic cloves, finely chopped
- 1 green chili, chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ – 1 teaspoon red chili powder ( add to taste)
- 1 ½ tablespoon tomato paste
- lemon juice to taste
- few coriander leaves, finely chopped
- ¼ cup greek yogurt (or hung yogurt) or vegan yogurt
- 2 tablespoons mayonnaise or vegan mayo
To Assemble
- 6 sour dough bread slices
- few cucumber slices
- few tomato slices
- few baby spinach
- maggi sweet and spicy sauce as needed
- pickled onion (recipe included)
- mango chutney (recipe included)
Instructions
Instant Pickled Onions
- To a bowl add one small thinly sliced onion, ½ teaspoon sugar, ½ teaspoon salt and a generous squeeze of lemon juice. Using your fingers to break up the onion slices and massage for 30 seconds. Cover and let it rest while you get the other things ready.
Mango Chutney
- Heat a skillet, add 1.5 tablespoons of oil and ¼ teaspoon of mustard seeds. Once the mustard pops, add 8 fenugreek seeds and cook for 10 seconds. Now add one chopped slightly raw mango ( do not use ripe mango) and ½ teaspoon of salt. Cook for 5-7 minutes.
- Once the mango softens, add 1 teaspoon of grated ginger, 1 teaspoon of garlic powder, ½ teaspoon of red chili powder, 2 teaspoons of brown sugar and salt to taste. Cook on low flame till the whole mixture becomes mushy. Taste and adjust the salt and spices. If you like it sweeter add more brown sugar.
SPICY CHICKPEA FILLING
- Heat one tablespoon of oil and add one teaspoon of cumin seeds. Let it sizzle for 15 seconds and then add one finely chopped onion and pinch of salt. Cook for 5-7 minutes till onion turns translucent.
- Add chopped green chili, ginger and garlic and saute for 3-4 minutes.
- Add the spices (coriander powder, turmeric powder, cumin powder and red chili powder) and 1.5 tablespoons of tomato paste and cook for 5 minutes.
- Add the chickpeas and coat with the spices. Cook for 5 minutes and gently smash some of the chickpeas. If the mixture fills very dry, splash some water and mix. Turn off the heat, and add some lemon juice and coriander leaves.
- Transfer the chickpea mixture to a medium bowl and let it cool. Add the yogurt and mayo and mix it. Taste and adjust the salt.
TO ASSEMBLE –
- Toast 2 sour dough bread in a pan with little oil. Slather mango chutney on one of the slices. Top it with baby spinach, chick pea filling, sliced cucumber, tomato, and pickled onion. Slather the other bread slice with maggi sweet and spicy sauce.
- Enjoy immediately!
Sujatha. Y v
Super,will try