Curried Chickpea Salad Sandwich

veganricha.com

Roberta M

subheading: For the salad:

15 ounce ( 425.24 g) can chickpeas drained or 1 ½ cups cooked chickpeas

½ cup chopped red onions

½ teaspoon pepper flakes

½ teaspoon garlic powder

½ teaspoon onion powder

1 to 2 teaspoons curry powder or garam masala or Chole masala blend

¼ teaspoon black pepper or cayenne or both

1 ½ tablespoons tomato paste

½ teaspoon salt

3 tablespoons ( 45 g) non-dairy yogurt or non-dairy cream or coconut cream

1 tablespoons raisins or chopped dates

2 tablespoons chopped cilantro

2 teaspoons lemon juice

subheading: For the pickled onion:

½ cup thinly sliced red onions

¼ cup ( 60 ml) white vinegar

¼ cup ( 60 ml) hot water

1 teaspoon sugar

1 generous pinch of each salt, black pepper and ground clove

subheading: For the sandwich:

bread slices or lettuce leaves as needed

thinly sliced jalapeño or pickled jalapeño and chopped cilantro

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