curried chickpea sandwich

By mamajudy

Ingredients

• two 15 oz cans chickpeas (garbanzo beans), drained and rinsed
• 1 medium celery rib, finely chopped
• 2 tbsp finely chopped shallots
• 2 tsp finely chopped fresh leaf parsley
• 1/2 cup vegetarian or standard mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• fine sea salt and freshly ground black pepper
• 1 cup greens (such as iceberg, romaine, or watercress), optional
• 1 large ripe tomato, seeded and cut into 1/2 inch dice, optional
• 4 whole wheat pitas, tops cut off, optional

Details

Adapted from

Preparation

Step 1

1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with salt & pepper. (The salad can be covered and refrigerated for up to 3 days.)

2. Divide the salad, greens and tomato equally among the pitas and serve.