Curried chickpea salad sanga
JESSICA PRESCOTT’S TASTY TWIST ON THE TRADITIONAL EGG SANDWICH IS JAM-PACKED WITH PROTEIN, VITAMINS AND MINERALS!
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, salt and pepper. Stir to combine. Taste, and add more salt or curry powder if necessary.
You don’t need someone to tell you how to build the sandwich: bread, lettuce, chickpea salad, bread, squish it down, stuff it in your mouth!
Recipe from Vegan Goodness
by Jessica Prescott (Hardie
Grant, £15). Find out more at
Making a healthy plantbased sandwich at home means you’re less likely to slip into old habits in your lunch break.
For curried chickpea salad
250g (9 oz/1 cups/1 tin) cooked chickpeas
1 large ripe avocado, chopped Drizzle of olive oil
Squeeze of fresh lemon
1 small red onion, peeled
4 dill pickles
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