Sorry (not sorry), I’m afraid we’re about to enter a sandwich phase.

I blame this picture

{photo credit}

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