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.
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