1 18ozcan chickpeasabout 2 cups cooked, rinsed and well drained
1cloveof garlic
1teaspoonolive oil
2green onionsthinly sliced
1tablespoongaram masala curry spice
2tablespoonscurrantssoaked in hot water to plump and drained, then chopped
ΒΌof mayoplus more to your taste
2teaspoonsrice wine vinegar
pinchof salt
Instructions
If you haven't already, poor some hot water over the currants so they plump up a bit before you drain and chop them.
In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soften. About 5 minutes. Stir in green onions and remove from heat.
In a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
Serve in a wrap or in lettuce leaves.
Notes
Garam Masala is a sweet curry powder spice mix, typically found in most grocery stores. Any mild curry powder will do.
Substitute raisins for currants