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!
You need to...
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.
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.
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.
For the curried chickpea salad:
250 g (9 oz or 1 1/2 cups) cooked chickpeas or 1 tin
1 large ripe avocado, chopped
a drizzle of olive oil
a squeeze of fresh lemon
1 small red onion, peeled
4 dill pickles
a handful of parsley leaves
1 tablespoon curry powder
sea salt and freshly ground black pepper
For the sandwich:
4 rolls or 8 slices of bread
baby butterhead lettuce (or any lettuce of your choice) or baby spinach
From Vegan Goodness by Jessica Prescott (Hardie Grant Books, 2016)
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