Chickpea curry salad sandwich

CURRY DRESSING

6 tablespoons / 90 ml Divine and Foolproof Mayonnaise (recipe follows)

1 tablespoon curry powder

1½ teaspoons freshly squeezed lemon juice

Fine sea salt and freshly ground pepper

SALAD

3 cups / 450g  (2 15-oz. cans) cooked chickpeas, drained  and rinsed

1 ounce / 30g raw pecans

3 tablespoons raisins

1 stalk celery

2 spring onions

FOR SERVING

6 to 8 slices of whole-grain bread (sourdough if possible)

Crisp lettuce  or sprouts

Sliced red onion  or shallots

(optional)

1  Make the dressing: In a small bowl, whisk together the mayonnaise, curry powder, lemon juice, and salt and pepper. Season with more salt, if necessary.

2  Make the salad: In a food processor, pulse the chickpeas to roughly chop them—do not overprocess or you’ll end up with chickpea purée. 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.