Author Notes: I can’t get over how good this sandwich tastes, considering how easy it is to make. The way it comes together reminds me of what I like most about tuna fish or egg salad sandwiches: basic ingredients yielding a totally satisfying—and endlessly riffable—result. —Suzanne D'Amato
Food52 Review: This recipe was taken and slightly adapted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. —The Editors
Makes: 4 sandwiches
Prep time: 10 min
Cook time: 5 min
Ingredients
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Two
15-ounce cans chickpeas (garbanzo beans), drained and rinsed
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1
medium celery rib, finely chopped
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2
tablespoons finely chopped shallots
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2
teaspoons finely chopped fresh leaf parsley
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1/2
cup vegan or standard mayonnaise
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1
tablespoon red wine vinegar
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1
teaspoon curry powder
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1/2
teaspoon ground turmeric
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fine sea salt and freshly ground black pepper
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1
cup greens (such as iceberg, romaine, or watercress), optional
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1
large ripe tomato, seeded and cut into 1/2-inch dice, optional
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4
whole wheat pitas, tops cut off, optional
Directions
- 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.
