Makes: 4 sandwiches
Prep time: 10 min
Cook time: 5 min
- Two 15 ounce cans chickpeas (garbanzo beans), drained and rinsed
- 1 medium celery rib, finely chopped
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped fresh leaf parsley
- 1/2 cup vegan or standard mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- Fine sea salt and freshly ground black pepper
- 1 cup greens (such as iceberg, romaine, or watercress), optional
- 1 large ripe tomato, seeded and cut into 1/2-inch dice, optional
- 4 whole wheat pitas, tops cut off, optional
- Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)
- Divide the salad, greens and tomato equally among the pitas and serve.