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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
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 413kcal
Author: Linda & Alex
Cost: $6


  • food processor


  • 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


  • 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. 


  • 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 Disclaimer 


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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