Monthly Archives: June 2016

Hot Curried Chickpea Salad Sandwiches

This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
image2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)

Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!