Curry Egg(less) Salad
Warm and savory curry spices and creamy and crunchy mashed chickpeas, avocado, and pepita seeds are a delicious alternative to egg salad.
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Servings: 2 cups
Calories: 413kcal
Cost: $6
Equipment
- food processor
Ingredients
- 15 ounce cooked chickpeas drained and rinsed
- 1 avocado
- 1 stalk of celery finely chopped
- 2 tablespoon fresh squeezed lemon juice
- ¼ cup roasted/salted pepita or sunflower seeds
- 3 tablespoon chopped chives
- 1 tablespoon curry or to taste
- 1 teaspoon cumin
- ½ teaspoon coriander
- salt to taste
- black pepper to taste
FOR A SANDWICH
- bread
- greens
- tomato slices
Instructions
- Grind the chickpeas, avocado, lemon juice, pepita or sunflower seeds in a food processor and transfer to a bowl. If you don't have a food processor you can mash them with a potato masher and chop the seeds with a knife.
- Add the curry, cumin, coriander, and salt & pepper to the mixture and stir until well blended.
- Spread on bread and top with greens and tomato for a sandwich.
Notes
- A food processor works best to grind the chickpeas into an egg salad like texture. If you don't have a processor, use a potato masher and mash them separately before mixing them with the remaining ingredients.
- Store in the refrigerator for up to 3 days. This doesn't freeze well.
Nutrition
Serving: 15oz | Calories: 413kcal | Carbohydrates: 41g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 617mg | Potassium: 958mg | Fiber: 17g | Sugar: 2g | Vitamin A: 1662IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 5mg
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