Okay so this recipe leans so heavily on the chickpea salad recipe from Vegan For Everybody that it’s practically the same thing. But it’s not. Their curried variation just has some extra curry powder and some raisins. Not enough for me. My variation is a bit more like the cheap coronation chicken sandwich filling of my youth. If you’re feeling fancy pants you can always use dried cranberries rather than raisins. They brighten things up a bit.
2 cups cooked chickpeas
1/2 cup vegan mayo
1/4 cup water
1 tablespoon curry powder
2 teaspoon mango chutney
2 tablespoon raisins or cranberries
In a blender combine 3/4 cup of chickpeas with the mayo, water, curry powder and mango chutney. Blend until mostly smooth.
Add in the rest of the chickpeas and pulse two or three times, leaving the chickpeas in fairly large chunks.
Poor mix into a bowl and stir in the dried fruit and a pinch or two of pepper. You are ready to make a sandwich. Or wrap. Enjoy.