Curried Chickpea Sandwich

Ingredients

• 15 ounces chickpeas drained and rinsed
• 2 tbsp mild curry powder 
• 0.5 tsp parsley dried
• 0.3 tsp garam masala 
• 0.5 tsp garlic powder 
• 0.3 tsp ground ginger 
• 1.3 tsp juice of lemon 
• 0.5 tsp onion powder 
• 0.3 tsp paprika 
• 6 ounces vanilla-flavored soy yogurt plain
• 2 tbsp water 
• 2 tsp mustard yellow

Equipment

• frying pan

Directions

1. 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.
2. Serve chickpeas at any temp, with cool cucumbers, lettuce and cilantro yogurt sauce in warmed whole wheat pitas.Nutritional Information
3. Amount Per Serving
4. Calories
5. Fat
6. 40g
7. Carbohydrate
8. 90gDietary Fiber5.30gSugars0.60gProtein6.10g