Vegan Chickpea Curry Salad Sandwich (GF)

September 13, 2017

For the chickpea curry salad*:
1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
1 onion, diced
1 teaspoon curry powder, to taste
400 g (14oz) tinned chickpeas, drained and rinsed
50 g (1.7oz) cashew nuts** - soaked overnight in cold water or in boiling water for 10 minutes
2 tablespoons lemon juice
1 teaspoon mango chutney (or sub agave or maple syrup)
Handful of fresh coriander, roughly chopped (or sub 1 teaspoon dried coriander)
2 tablespoons desiccated coconut
Salt + pepper, to taste

http://www.rhiansrecipes.com/2017/09/05/vegan-chickpea-curry-salad-sandwich-gf/
See the full directions on my site

Nutritions

Calories
11121

Sodium
649mg
27% DV

Fat
260g
401% DV

Protein
547g
1095% DV

Carbs
1628g
553% DV

Fiber
436g
1747% DV