Cur­ried chick­pea salad sanga

In the Moment - - Living -

JES­SICA PRESCOTT’S TASTY TWIST ON THE TRA­DI­TIONAL EGG SAND­WICH IS JAM-PACKED WITH PRO­TEIN, VI­TA­MINS AND MIN­ER­ALS!

METHOD

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

www.wholy­good­ness.com.

Mak­ing a healthy plant­based sand­wich at home means you’re less likely to slip into old habits in your lunch break.

In­gre­di­ents

SERVES 4

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

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