Curried Chickpea Salad Sliders
Prep time
Total time
Recipe type: appetizer or snack
Serves: about 8 sliders
Ingredients
- 1 ½ cups cooked chickpeas, drained and rinsed
- 1 small avocado
- 1 tablespoon tahini
- ¼ teaspoon minced garlic
- ¼ cup diced red onion (*see note)
- ½ cup chopped cilantro leaves and finely chopped stems
- ¼ cup hemp seeds or chopped walnuts
- ½ teaspoon muchi or madras curry powder, more to taste
- Juice of 1 small lemon
- Sea salt and freshly ground black pepper
- about 8 mini slider buns
- any fixings you like: onion, lettuce, tomato, herbs, etc
Instructions
- In a medium bowl, combine the chickpeas, avocado, tahini, garlic, curry powder, lemon, and generous pinches of salt and pepper. Mash with a potato masher or a large fork until all ingredients are cohesive. Stir in the onion, cilantro, and hemp seeds (or walnuts).
- Season to taste. Chill until ready to use.
- Assemble sandwiches whatever fixings you like.
Notes
*If you're sensitive to raw onion, rinse it (and dry it) to remove some of the bitterness.
This recipe is vegan, the pretzel buns I used are not. To make these gluten free, scoop the salad into lettuce cups.
The chickpea salad will keep in the fridge for about a day. If you want to store it longer, I'd suggest keeping the avocado out and mashing it in at the last minute.
This recipe is vegan, the pretzel buns I used are not. To make these gluten free, scoop the salad into lettuce cups.
The chickpea salad will keep in the fridge for about a day. If you want to store it longer, I'd suggest keeping the avocado out and mashing it in at the last minute.
Recipe by Love and Lemons at https://dailycove.info/curried-avocado-chickpea-salad-sliders/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.2.2925