A tasty, filling mild curry dish that is great as a salad or main course.
1-19 oz can chickpeas, drained and rinsed
1 green onion, thinly chopped
1 stock celery, sliced lengthwise and chopped into small pieces
or 1/4 sweet red pepper chopped in small pieces
small bunch cilantro, dill or parsley chopped
Juice of 1/2 lemon
2 heaping tbsp mayonnaise (or substitute tofunaise)
2 tsp Kowloon Curry or to taste
salt to taste
Crush chickpeas in a bowl with a blunt object to break them up without mashing them to a paste. Add other ingredients and mix together. Serve on a bed of mixed greens or use as a sandwich spread.