CHICKPEA CURRY SALAD SANDWICHES

I love the internet, pinterest, instagram, blogs...  

BUT, I HAVE A LOVE FOR PAPER MAGAZINES AND BOOKS EVEN MORE.

So, yes I still tear pages from magazines and cook from them or collage them in my many binders of inspiration.  I tore this recipe for Chickpea Curry Salad Sandwiches from Parade magazine and whipped them up this past weekend.  They were a welcome change from all of the avocado toasts I have been addicted to the past year or two.  Although, I felt they needed a dash more flavor from an additional green onion.  What do you know, when I went to the original recipe from Sarah Britton's in her cookbook, Naturally Nourished, the only variation was two green onions vs one! 

I MIGHT BE GETTING GOOD AT THIS WHOLE COOKING THING!

The recipe below is the original from Sarah Britton.

Chickpea Curry Salad Sandwiches

Makes: 8 to 10 sandwiches

Ingredients:
6 tbsp mayonnaise
1 tbsp curry powder
1 1/2 tsp freshly squeezed lemon juice
fine sea salt
freshly ground pepper
3 cups (2 15-oz cans) cooked chickpeas, drained and rinsed
1 oz raw pecans (approx. 1/8 cup)
3 tbsp raisins
1 stalk celery
2 spring onions
6 to 8 slices whole-grain bread
crisp lettuce or sprouts
sliced red onion or shallots (optional)

Directions:
1) Make the dressing: In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, salt, and pepper.  Season with more salt, if necessary.
2) in a food processor, pulse the chickpeas to roughly chop them - do not overprocess or you'll end up with chickpea puree.  You can also do this step by hand.
3) Chop the pecans and raisins, then dice the celery and onions.
4) In a large bowl, combine the chopped chickpeas with the dressing.  Add the pecans, raisins, celery, and onions and fold to combine.  Season with salt.  Enjoy the salad on bread with lettuce and onion slices, if desired.