Sorry (not sorry), I’m afraid we’re about to enter a sandwich phase.
I blame this picture
staring up at us from the coffee table ever since the April issue of Bon Appétit made it’s way into our possession. That & their versatility.
Sandwiches can be simple, they can be elaborate, healthy or indulgent & most definitely delicious.
This one falls into the simple & healthy category & we love it because it’s made up of things we typically have on hand & is open to interpretation.
No sprouts? Use up the leftover arugula in the crisper. Have a red onion on the counter? Use that instead of green onions. Lactose intolerant? Coconut milk yogurt is a pretty stellar match for the curry. No bread? Throw it on a bed of greens. Any variation makes for a quick & tasty meal.
CURRIED CHICKPEA SALAD SANDWICHES
makes 6 sandwiches
4 cups chickpeas (if using canned, drain & rinse)
4 green onions, whites & tops, thinly sliced
1 mango, diced
1 English cucumber, seeded & diced
6oz plain coconut milk, or regular, yogurt
2 tablespoons mayonnaise
1/2 teaspoon ground ginger
2 1/2 teaspoons curry powder
kosher salt, to taste
12 slices bread, toasted
a few handfuls sprouts, arugula, or other green
In a large bowl, combine chickpeas, onion, mango & cucumber. Mix to combine.
In a small separate bowl, combine the yogurt, mayonnaise, ginger, curry powder & salt. Mix until thoroughly combined. Pour over the chickpea mixture & mix well. Using a potato masher, or a fork, smash some of the chickpeas & stir until the mixture lightly holds together.
Add some greens to half the slices of bread, spread the chickpea mixture over them & top with the other slice of bread. Serve.
adapted from Cate’s World Kitchen