Curried chickpea spread sandwiches

 

Chickpea curry salad sandwiches

Adapted slightly from Parade magazine

Ingredients

3 tablespoons mayonnaise

½ tablespoon curry

¼ teaspoon chili powder

1 teaspoon lemon juice

Salt and pepper to taste

1 (15-ounce) can chickpeas, drained

1 tablespoon chopped pecans

1½ tablespoons golden raisins

1 green onion, minced

1 celery stalk, minced

Sliced red onion

Pea shoots (optional)

Lettuce leaves

Whole wheat bread slices (the spread goes nicely with a fairly dense bread)

Method

Combine mayonnaise, curry, chili, lemon juice and salt and pepper In a bowl.

Puree chickpeas in a food processor. Add chickpea puree to mayo mixture. Stir in pecans, raisins, green onion and celery.

Spread on whole wheat bread slices and top with red onion, pea shoots, lettuce leaves and another bread slice.

Rating: Quite enjoyable, and worth repeating. Dave was a tad skeptical, saying it looked awfully healthy, but then he made nom nom sounds. We cut the recipe in half, since it claimed it served 4 as originally written. But we made three perfectly generous sandwiches out of this half batch (as written above) and still had leftovers.  It made a nice lunch along with a garlicky Greek salad. It helped revive us after we planted the first of four raised beds.