*2 Tree Nuts, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Rinse and drain the chickpeas in a colander. Chop the cashewnuts, raisins and chives.
2 Cook chickpeas
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the chickpeas and cashewnuts and cook for 2-3 min. Add the curry, garlic and onionpowder. Stir for 1 min, then transfer into a bowl and let cool.
3 Mix salad
Add the cashewcream cheese to the slightly cooled chickpeas and cashewnuts. Add the raisins and chives. Season generously with salt and pepper. Mix to combine.
4 Prep extras
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Slice the tomatoes and cucumbers thinly.
5 Stuff ciabattas
Heat the ciabattas in the hot oven for 10 min. Slice the ciabattas open and stuff them with the smashed avocado, chickpea salad, tomato and cucumber slices.