INGREDIENTS

CHICKPEA FILLING:
1 can chickpeas (drained and rinsed)
1/3 cup (plant based aioli recipe below)
1/2 Tbsp Dijon Mustard
1 garlic clove, finely diced
1 1/2 Tbsp lemon juice
1 1/2 Tbsp curry powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to season

PLANT BASED AIOLI:
1/2 cup soy milk
1 Tbsp wholegrain mustard
Splash apple cider vinegar
1 garlic clove
1/2 cup olive oil

SANDWHICH TOPPINGS:
2 slices of sourdough, toasted or fresh (per person)
Lettuce
Tomato
Another other fillings you desire

DIRECTIONS

Drain and rinse 1 cans of chickpeas and then put chickpeas in a large bowl.

If you are plant based making aioli, add all the ingredients into a blender with a splash of olive oil. Blend together for 5-10seconds, slowly add more olive oil and continue to blend until aioli thickens.

Combine the aioli, Dijon mustard, crushed garlic, lemon juice, curry powder, cayenne pepper (if using) and salt and pepper in a bowl. Mix well to combine, then add in the chickpeas and mix again until well coated. Use a fork or a masher to gently mash the chickpea mixture so it is partially mashed.

Slice tomatoes, toast slices of sourdough and then place lettuce leaves (or greens of choice) on a slice of sourdough. Add desired amount of the curried chickpea salad on top and enjoy.