Curried chickpea salad sanga

Curried chickpea salad sanga

By
From
Vegan Goodness
Makes
4 sandwiches
Photographer
Jessica Prescott

I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich. This is yet another wonderful way to use my beloved chickpeas!

Ingredients

Quantity Ingredient

For the curried chickpea salad

Quantity Ingredient
250g cooked chickpeas
or 1 tin cooked chickpeas
1 large ripe avocado, chopped
drizzle olive oil
squeeze fresh lemon
1 small red onion, peeled
4 dill pickles
handful parsley leaves
1 tablespoon curry powder
sea salt
freshly ground black pepper

For the sandwich

Quantity Ingredient
4 rolls bread
or 8 slices bread
baby butterhead lettuce or baby spinach

Method

  1. Drain and rinse the chickpeas and place in a medium-sized bowl with the avocado, olive oil and lemon juice. Mash with a fork until well combined but still a little bit chunky.
  2. Finely chop the onion, pickles and parsley and add to the chickpea mix along with the curry powder and salt and pepper. Stir to combine. Taste. Add more salt or curry powder if necessary.
  3. You don’t need me to tell you how to build the sandwich: bread, lettuce, chickpea salad, bread, squish it down, stuff it in your mouth.
Tags:
healthy
vegan
vegetarian
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