foodFood & Drink

In the Kitchen With: Sarah Britton’s Chickpea Curry Salad Sandwich

by Kristina Gill

Chickpea Curry Salad Sandwich by Sarah Britton | DesignSponge
Over the past couple of years, I’ve had the immense pleasure of creating the menus for a series of large buffet-style dinner parties a friend hosted. I used these opportunities to test out new cookbooks. Some of the most requested recipes from these dinner parties came from the cookbook My New Roots by Sarah Britton, holistic nutritionist, author and photographer. Sarah has a new book out, Naturally Nourished, that I am equally eager to try. The recipe for Chickpea Curry Salad Sandwich jumped right out at me as an easy starting point — perfect for a quick meal when you don’t want to cook, but you want food with great flavor. —Kristina

Photography by Sarah Britton

Naturally Nourished by Sarah Britton | DesignSponge

Chickpea Curry Salad Sandwich

It’s time to make a case for mayonnaise. I know what you’re thinking: how could a nutritionist be championing such an unhealthy food?! But let’s look at what mayo actually is: it’s primarily just oil and an egg. Do you think oil and eggs are unhealthy? If they are of high quality, then I certainly don’t! The nutritional benefits and flavor of your mayonnaise are 100 percent dependent on the quality of the things you make it with, and making mayo at home allows you to control these things. Use only the highest quality cold-pressed olive oil here, and choose the best eggs you can find.

Needing a seriously awesome vehicle for this mayo, and inspired by the chicken salad sandwiches of my youth, I came up with this vegetarian version that will knock your socks off.

Makes 8 to 10 Sandwiches

Curry Dressing

— 6 tablespoons / 90 ml Divine and Foolproof Mayonnaise (recipe follows)
— 1 tablespoon curry powder
— 1½ teaspoons freshly squeezed lemon juice
— Fine sea salt and freshly ground pepper


— 3 cups / 450g (2 15-oz. cans) cooked chickpeas, drained and rinsed
— 1 ounce / 30g raw pecans
— 3 tablespoons raisins
— 1 stalk celery
— 2 spring onions

For Serving

— 6 to 8 slices of whole-grain bread (sourdough if possible)
— Crisp lettuce or sprouts
— Sliced red onion or shallots (optional)


1. Make the dressing: In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, and salt and pepper. Season with more salt, if necessary.

2. In a food processor, pulse the chickpeas to roughly chop them—do not overprocess or you’ll end up with chickpea purée. You can also do this step by hand.

3. Chop the pecans and raisins, then dice the celery and onions.

4. In a large bowl, combine the chopped chickpeas with the dressing. Add the pecans, raisins, celery, and onions and fold to combine. Season with salt. Enjoy the salad on bread with lettuce and onion slices, if desired.

Divine and Foolproof Mayonnaise
Makes about 1 cup / 250 ML


— 1 egg, at room temperature
— 1 teaspoon Dijon mustard
— 2 pinches of fine sea salt
— 1 tablespoon freshly squeezed lemon juice
— ¾ cup / 175ml cold-pressed olive oil


Crack the egg into the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, and the olive oil. Cover the entire egg with the head of an immersion blender (Note: this will not work with an upright blender) and blend on medium speed. When you can see that the mixture has thickened and turned white at the bottom of the jar, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once it has cooled in the fridge.

Reprinted from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients. Copyright © 2017 by Sarah Britton. Photographs copyright © 2017 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

About Sarah: Sarah Britton is the acclaimed holistic nutritionist, writer, and photographer behind the cookbook My New Roots and the popular healthy foods blog of the same name, which won a 2014 Saveur “Best Food Blog” award. She has been featured in O, The Oprah Magazine, Bon Appetit, Saveur, and Whole Living, and has spoken at TedTalks and multiple nutrition seminars and workshops throughout North America and Europe. She has been involved in numerous culinary projects, including Noma’s Test Kitchen. She lives in Copenhagen with her husband and their son. You can find Sarah on Facebook, Instagram, and Pinterest.

Sarah Britton | DesignSponge

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  • I’ve made this chick pea spread twice since you posted the recipe– I LOVE IT! Thank you!

  • I actually came across this recipe in Parade Magazine and made it right away. I work from home and always looking for quick, tasty, and different things for lunch. It was delicious. The curry powder with the chick peas is such a good combination. I had trouble finding fresh sprouts in the grocery store and used canned. The store manager told me they are a big carrier of e coli so a lot of stores don’t carry them.