Pitta bread, flatbread, sandwich bread(ensure gluten-free if necessary)
Lettuce leaves
Red pepper, cut into matchsticks
Instructions
For the chickpea curry salad:
Heat up oil in a frying pan and add onion once hot
Cook for around 10 minutes until soft and slightly caramelised
Add curry powder and fry for about a minute until fragrant
Mash chickpeas with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
Add the chickpeas to the frying pan and fry for a further couple of minutes until heated through
Transfer into a bowl and set aside
Place cashew nuts in a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
Add the blended cashews to the bowl with the chickpeas and add lemon juice, mango chutney, coriander, desiccated coconut and salt + pepper to taste
Mix well and taste and adjust seasonings as necessary
To serve:
Serve in pitta bread, flatbread, sandwich bread, along with salad such as lettuce and sweet red peppers if desired
The chickpea curry salad will keep for up to a couple of days covered in the fridge, and keeps well in a sandwich for several hours
Notes
*Other delicious ingredients you could add include:
Golden raisins
Flaked almonds
Chopped pistachios
**Instead of using blended cashew nuts you could use shop-bought (vegan) mayonnaise instead, and use a little less lemon juice