Curried Chickpea Sandwich

• Total time: – min
• Cook time: – min
• Prep time: – min

• 15 ounces chickpeas, drained and rinsed
• 2 tbsp mild curry powder
• 2 tbsp water
• 1 tbsp lemon juice
• 2 tsp yellow mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ¼ tsp ground ginger
• ¼ tsp garam masala
• 6 ounces soy yogurt, plain
• ½ tsp dried parsley
• 1¼ tsp lemon juice
• ⅛ tsp salt

Combine chickpeas with 2 tbsp curry, water, 1 tbsp lemon juice, 2 tsp mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/4 tsp ground ginger and 1/4 tsp garam masala with cayenne and salt to taste. Stir to make sure chickpeas are coated evenly and transfer to a non-stick skillet. Cook over medium heat until the chickpeas are warm and slightly darkened in color. Set aside and make cilantro yogurt sauce by mixing 6 ounces of plain soy yogurt with fresh cilantro, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp dry parsley, 1 1/4 tsp lemon juice and salt to taste. Serve chickpeas at any temp, with cool cucumbers, lettuce and cilantro yogurt sauce in warmed whole wheat pitas.

Servings per batch: 6

• Calories: 147
• Fat: 1.40g
• Carbohydrate: 27.90g
• Dietary Fiber: 5.30g
• Sugars: 0.60g
• Protein: 6.10g