Curried Chickpea Salad Sandwiches
This makes a delicious sandwich on your favorite bread or in a pita pocket. It's also scrumptious as a lettuce wrap in romaine lettuce cups.
Servings 4 sandwiches
Ingredients
- 1 can chickpeas (or 1.5 cups, cooked)
- 2 carrots, grated
- 3 green onions, sliced thin
- 1/4 cup raisins
- 1/4 cup grape halves
- 1/4 cup sliced almonds (pecans, walnuts or cashews would also be good)
- 1 stalk celery, sliced thin
- 1/4 cup pickles, cut into small pieces
- 2 -4 tsp curry powder adjust to your preference
- juice of one a lemon
- salt and pepper to taste
Cashew Mayo (can sub with 1/3 cup of your favorite mayo)
- 1/2 cup raw cashew pieces or raw sunflower seeds (soaked at least 10 minutes in hot water, if you don't have a high-speed blender)
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- To make the cashew mayo, blend all ingredients in a blender or small food processor or bullet. Run until smooth.
- In a large bowl, combine all other salad ingredients. Toss together with mayo, curry powder, and lemon juice. Add more salt, pepper, or curry powder to taste
- Serve on whole wheat bread, pita bread, or in lettuce cups.
