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–+ servings
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

Ingredients

  • 15 oz cooked chickpeas drained and rinsed
  • 1 avocado
  • 1 stalk of celery finely chopped
  • 2 tbsp fresh squeezed lemon juice
  • ¼ cup roasted/salted pepita or sunflower seeds
  • 3 tbsp chopped chives
  • 1 tbsp curry or to taste
  • 1 tsp cumin
  • 1/2 tsp coriander
  • salt to taste
  • black pepper to taste

FOR A SANDWICH

  • bread
  • greens
  • tomato slices
US Customary - Metric

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

The Nutrition Facts are an ESTIMATE only.

Nutrition

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