This quick, creamy sandwich filling is perfect for mid-week lunch boxes.
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.
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