Anything chicken can do, chickpeas can do better. At least I think so, but I am admittedly biased. I don't know if it's just the possibility for wordplay, but I am drawn to every recipe I have ever seen that uses the beans in place of the poultry in a classic, or at least well-known, treatment. I'm talking about kung pao chickpeas, butter chickpeas, chickpea a la king and the like.
I aimed to make four full-size sandwiches with the filling, but the best-looking rolls at the supermarket were minis, so sliders were born. In the midst of holiday-potluck season, it was a message from the universe that these were born to be party food, not just dinner.Curried Chickpea Salad Sandwiches4 servings
Adapted from "Vegan Goodness," by Jessica Prescott (Hardie Grant Books, 2016).Ingredients1 1/2 cups (one 15-ounce can) no-salt-added chickpeas, rinsed and drained
Flesh of 1 large ripe avocado, chopped
1 teaspoon extra-virgin olive oil
2 tablespoons fresh lemon juice, or more as needed
1/4 cup finely chopped red onion
4 baby dill pickles, finely chopped (1/2 cup)
1/4 cup finely chopped fresh parsley
1 tablespoon curry powder
1/2 teaspoon kosher or sea salt, or more as needed
1/2 teaspoon finely ground black pepper, or more as needed
About 1/2 cup lightly packed baby spinach leaves
4 hamburger-bun-size rolls (or 8 mini rolls), split and toastedStepsCombine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed.To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup each if the rolls are hamburger-bun-size and 1/4 cup if they're minis). Top with the remaining halves of the rolls.Nutrition | Per serving (using kosher salt): 300 calories, 12 g protein, 45 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 610 mg sodium, 9 g dietary fiber, 7 g sugar(c) 2016, The Washington Post(This story has not been edited by NDTV staff and is auto-generated from a syndicated feed.)
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I aimed to make four full-size sandwiches with the filling, but the best-looking rolls at the supermarket were minis, so sliders were born. In the midst of holiday-potluck season, it was a message from the universe that these were born to be party food, not just dinner.Curried Chickpea Salad Sandwiches4 servings
Adapted from "Vegan Goodness," by Jessica Prescott (Hardie Grant Books, 2016).Ingredients1 1/2 cups (one 15-ounce can) no-salt-added chickpeas, rinsed and drained
Flesh of 1 large ripe avocado, chopped
1 teaspoon extra-virgin olive oil
2 tablespoons fresh lemon juice, or more as needed
1/4 cup finely chopped red onion
4 baby dill pickles, finely chopped (1/2 cup)
1/4 cup finely chopped fresh parsley
1 tablespoon curry powder
1/2 teaspoon kosher or sea salt, or more as needed
1/2 teaspoon finely ground black pepper, or more as needed
About 1/2 cup lightly packed baby spinach leaves
4 hamburger-bun-size rolls (or 8 mini rolls), split and toastedStepsCombine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed.To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup each if the rolls are hamburger-bun-size and 1/4 cup if they're minis). Top with the remaining halves of the rolls.Nutrition | Per serving (using kosher salt): 300 calories, 12 g protein, 45 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 610 mg sodium, 9 g dietary fiber, 7 g sugar(c) 2016, The Washington Post(This story has not been edited by NDTV staff and is auto-generated from a syndicated feed.)