Curry Chickpea Sandwiches
Curried chickpea salad! Just like your favorite curry chicken salad, but made plant-based! Higher fiber and delicious. Perfect for sandwiches!
Equipment
Ingredients
- 2 teaspoons oil
- 1/4 cup finely chopped white or yellow onion
- 1 tablespoon curry powder
- 1/2 cup mayo of choice
- 1 tablespoon apricot preserves
- 1/2 lime, juiced
- 1/2 teaspoon salt and pepper
- 2 15 ounce cans chickpeas, drained and rinsed
Instructions
- Heat the oil in a large small skillet over medium heat. Add the onion and cook, stirring often, until onion is soft and translucent, about 8 minutes. Stir in the curry powder and cook another minute, until just fragrant. Remove from heat and let cool.
- Whisk together the mayo, apricot preserves, lime juice, salt, pepper and cooled onions in a medium bowl.
- In a food processor, add the drained chickpeas and pulse until finely chopped. Alternatively, you can add the chickpeas to a large bowl and smash using a fork or a potato masher to break up. Add the chickpeas to the mayo and mix together. Season to taste, adding more preserves for sweetness, curry for spice, or lime juice for brightness, salt to enhance the flavor.
Nutrition
Serving: 0.25cupCalories: 156kcalCarbohydrates: 11gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 369mgPotassium: 99mgFiber: 3gSugar: 1gVitamin A: 22IUVitamin C: 2mgCalcium: 25mgIron: 1mg