Curried Chickpea and Artichoke Salad Sandwich

Prep time: 10 minutes

Total Time: 10 minutes

Serves: 4

Ingredients:

1 (540 ml) can chickpeas, drained and rinsed

1 (396 ml) can artichoke hearts, drained

½ small red onion, finely diced

1 celery stalk, finely diced

¼—1/3 cup (60–80 ml) mayonnaise, vegan or regular

½ lemon, juiced

1 tablespoon curry powder

Kosher salt

Freshly ground black pepper

White bread or Pita pockets

Mango chutney

Sprouts

Cilantro, optional

Directions:

1. Add the chickpeas into a large bowl and, using a fork or potato masher, roughly mash the chickpeas leaving at least half whole. Dice the artichoke hearts and add to the bowl along with the onion, celery, mayonnaise, lemon juice, and curry powder. Season to taste with salt and pepper. This salad can be used immediately or stored in the fridge for up to 4 days.
2. To assemble a sandwich or pita, spread over some mango chutney and top with the curried chickpea salad. Top with sprouts and cilantro, if using, and serve.