Curry Chickpea Sandwich

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 tablespoons (22 g) capers + 1 tablespoon of the brine

1 to 2 tablespoons (20 to 40 g) lemon juice

2 teaspoons (5 g) curry powder (use a good quality one or make my recipe )

¼ cup (17 g) packed fresh green onion

3 tablespoons (24 g) sliced almonds + extra to add at assembly

3 tablespoons (48 g) raw cashew butter (make sure it's really creamy and not stiff or it won't mix well)

¼ teaspoon fine sea salt (depending on the saltiness of your chickpeas, this could vary more or less)

¼ teaspoon ground black pepper

1 15 oz can low-sodium chickpeas, drained and rinsed

bread

Optional to serve: spinach leaves, tomatoes

Directions at thevegan8.com

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