- 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.