Ingredients
The following ingredients have 4 Servings
- 15 ounce can chickpeas drained or 1 ½ cups cooked chickpeas
- ½ cup chopped red onions
- ½ teaspoon pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1-2 teaspoons curry powder or garam masala (or Chole masala blend )
- ¼ teaspoon black pepper or cayenne or both
- 1 ½ tablespoons tomato paste
- ½ teaspoon salt
- 3 tablespoons non-dairy yogurt or non-dairy cream or coconut cream
- 1 tablespoons raisins or chopped dates
- 2 tablespoons chopped cilantro
- 2 teaspoons lemon juice
- ½ cup thinly sliced red onions
- ¼ cup white vinegar
- ¼ cup hot water
- 1 teaspoon sugar
- 1 generous pinch of each salt, (black pepper and ground clove)
- bread slices or lettuce leaves as needed
- thinly sliced jalapeño or pickled jalapeño and chopped cilantro
Instruction
- In a bowl add the chickpeas and mash until half of them are somewhat mashed.
- Then add in the rest of the ingredients, press, and mix well. If the mixture is a bit dry add 1 or 2 tablespoons of water and mix in. Let this chickpea salad sit to chill to meld the flavor. About 15-20 mins
- In a bowl add the hot water, vinegar, sugar, salt, clove and black pepper. Mix well then add in the sliced onion. Let the onions sit and chill for 30 minutes or a couple of hours before using to serve with the chickpea salad sandwich for the best pickled onion flavor
- Take some bread slices, add a layer of lettuce or greens then top with a generous amount of the chickpea salad then top with pickled onions. You can also add in some sliced jalapeno and fresh cilantro on top and serve.
