CURRIED CHICKPEA BAGUETTE

Choose a plump baguette so there will be enough room for the filling. This can easily be made vegan by using vegan mayonnaise.

Makes: 4-6 servings

1/2 cup (125 ml) mayonnaise ■ 1 tsp (5 ml) finely grated zest ■ from 1 lime

1 tbsp (15 ml) lime juice ■

2 tsp (10 ml) curry powder ■

2 14 oz (370 ml) cans chickpeas, ■ rinsed and drained

1/2 cup (125 ml) diced celery ■ 1 cup (250 ml) diced apple ■

1/4 cup (60 ml) diced red onion ■ 1/4 cup (60 ml) diced, dried ■ apricots sea salt and freshly ground ■ black pepper

1 cup (250 ml) finely chopped ■ kale leaves, stem and rib removed

1/4 English cucumber, seeded ■ and diced

1 baguette, approximately 400g ■

1. Stir the mayonnaise, lime zest, juice and curry powder together.

2. In a large bowl, mash half the chickpeas finely. Add remaining chickpeas and mash coarsely. Stir in the mayonnaise mixture, celery, apples, onion and apricots. Adjust the seasoning.

3. Cut the bread in half lengthwise; remove most of the bread from the inside top and bottom. Sprinkle half the kale and half the cucumber in the bottom half. Evenly spread the chickpea mixture over the cucumbers. Top with remaining kale and cucumber. Place the top half of the bread over the filling and wrap snugly in plastic wrap. If there is not enough room in your fridge, it’s fine to cut the sandwich in half before wrapping to make weighting easier. Weight down with a heavy pan and refrigerate the sandwich for at least 2 hours and up to overnight.