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A smashed chicikpea salad sandwich cut in half and wrapped in parchment paper

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. 
4 from 5 votes
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Course: Entree, Main Course, Salad
Cuisine: American, Vegan
Keyword: smashed chickpea salad, vegan egg salad
Prep Time: 15 minutes
Cook Time: 23 hours 59 minutes
Total Time: 14 minutes
Servings: 2 cups
Calories: 413kcal
Author: Linda Meyer


  • 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
  • 1/2 teaspoon coriander
  • salt to taste
  • black pepper to taste


  • bread
  • greens
  • tomato slices


  • 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. 


The Nutrition Facts are an ESTIMATE only.


Calories: 413kcal | Carbohydrates: 41g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 617mg | Potassium: 928mg | Fiber: 17g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 20.5mg | Calcium: 114mg | Iron: 4.7mg