Chickpea Curry Sandwich
Servings: 2 sandwiches
Ingredients
- 1 15oz can chickpeas drained and rinsed
- 2 tbsp green bell pepper small dice
- 2 tbsp red onion small dice
- 2 tbsp carrots small dice
- 1 tbsp dried fruit (I used apricots but you could also use dates, raisins, figs, etc.) small dice
- 2½ tbsp vegan mayonnaise
- ½ tbsp curry powder
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- 4 slices regular or gluten-free sandwich bread
- micro greens or greens of your choice
Instructions
- In a medium size bowl, roughly mash the chickpeas. Mix in the bell pepper, onion, carrots, and dried fruit with a spoon. Add mayo, curry powder, salt, and pepper. Taste test for seasoning adjustments.
- Place micro greens on two slices of bread and scoop an even amount of filling on top of each one. Top with more micro greens and other two slices of bread. Serve. Filling lasts up to 3 days in the fridge.