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NF, GF, Not suitable for freezing
For the filling:
1x 400g tin chickpeas, drained
1 tbsp vegetable oil
1 red onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 tsp mild curry powder
40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
½ cup vegan mayonnaise
1 tbsp mango chutney
Sea salt and black pepper, to taste
8-12 slices fresh, crusty bread
Sliced red onion
- Heat the oil in a frying pan and add the chickpeas, onions and garlic with some seasoning. Gently cook for a few minutes until the onions begin to soften, before adding the sultanas and curry powder. Continue to cook, stirring, until the spices are fragrant. Leave to cool.
- Once cooled, lightly mash the chickpeas so that some still remain whole. Stir in the mango chutney, mayonnaise and season to taste.
- Spread the mixture liberally over the bread, adding lettuce and onion. Serve immediately.