This sandwich is a favourite with cancer survivors at the Wellspring support centre in Toronto, Ontario.
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[li]11⁄2 tsp curry powder (7 mL)[/li]
[li]1⁄2 tsp ground turmeric (2 mL) (see tips below)[/li]
[li]1⁄4 cup mayonnaise (60 mL)[/li]
[li]1 can (19 oz/540 mL) chickpeas, rinsed and drained (or 2 cups/500 mL cooked)[/li]
[li]1⁄4 cup chopped walnuts, toasted (60 mL)[/li]
[li]1⁄4 cup dried cranberries (60 mL)[/li]
[li]2 tbsp chopped fresh cilantro or parsley (30 mL)[/li]
[li]1 avocado, diced[/li]
[li]Pinch salt (optional) Pinch[/li]
[li]8 slices whole-grain bread[/li]
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- In a small bowl, combine curry powder, turmeric and mayonnaise.
- In a medium bowl, using a fork, mash the chickpeas until broken apart, but not puréed. Stir in walnuts, cranberries, cilantro and curry mayonnaise, stirring until evenly blended. Gently stir in avocado. Stir in salt, if desired.
- Spoon chickpea mixture onto 4 slices of the bread, then top with remaining bread to sandwich.
Recommended for:
- Constipation
- Taste aversions
- Weight gain promotion
Bonus features:
- High fibre
- High protein
Makes 4 sandwiches
Tips
If your taste buds are not strong, you will appreciate the mix of textures in this sandwich.
Turmeric can add a bitter note, so you may wish to replace it with an additional 1⁄2 tsp (10 mL) curry powder.
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Excerpted from The Essential Cancer Treatment Nutrition Guide & Cookbook by Jean LaMantia © 2012 Robert Rose Inc. www.robertrose.ca. Reprinted with publisher permission.
