Brown mushrooms in 2 tablespoons water or broth. Set aside
Saute onion in 2 tablespoons water or broth until cooked but not brown. Add curry powder, chutney, vegetable broth and tomato paste. Cook 10 minutes. Set aside to cool
When cooled, add 2 cups vegan mayonnaise, browned mushrooms, water chestnuts, green peas, zucchini, and chickpeas. Mix well. Pour into a pretty bowl and refrigerate until ready to serve
Or, when ready to serve, you could spoon the rice mixture onto a platter and spoon the chickpea-mushroom mixture over the rice