Curried Chickpea Salad Sandwich Filling
1 15 ounce can chickpeas, rinsed well (2 cups soaked boiled and cooled)
1/4 + cups Vegenaise or another vegan mayo
1/4 red onion, finely diced
1/8-1/4 cup carrots, shredded
1 clove garlic, minced
2 tablespoons or more curry powder
1 teaspoon garam masala
a few dashes hot sauce, or to taste (I use a habanero salsa, it isn't too vinegary)
Mash chickpeas well, leave some texture to it, add carrots and onion.
In a second bowl, combine vegan mayo, garlic and seasonings, re season to taste.
Add to chickpea mixture and chill 2 or more hours.
Serve on bread or toast, goes well with soups.