• 400g can chickpeas, drained and rinsed
  • 3 1⁄2 tbsp mayonnaise or vegan alternative
  • 1 1⁄2 tbsp mango chutney
  • 2 tsp mild curry powder
  • 1⁄2 lemon, juiced
  • 50g raisins
  • 1⁄2 small red onion, finely chopped
  • 4 rolls or 8 slices of bread and Little Gem lettuce leaves, to serve


  • STEP 1

    Pat the chickpeas dry using kitchen paper. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well.

  • STEP 2

    Tip in the raisins, onion and chickpeas and mix to combine. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves. Will keep chilled for three days.

Goes well with


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A star rating of 4.6 out of 5.15 ratings