Three things I am obsessed with: chickpeas, avocado, and all things MINI… mini pizzas, mini tacos, mini pies, mini skillets. I had these cute little pretzel buns last week so that’s how this recipe started. (Although you could use any kind of bun or sliced bread for this recipe).
I first thought of making little veggie burgers, but since it’s a whopping 103 degrees(!) outside, I’ve been trying to use my oven as little as possible. Plus this chickpea salad is fast, easy, and cold, which is everything I want in a summer recipe. These would be perfect for a summer picnic except, well, it’s way too hot for that. For now, Jack and I will be “picnicking” at our kitchen table.
The base of this salad is made of chickpeas, avocado, tahini, hemp seeds and curry powder. These are all ingredients that I generally keep on hand so I love how I can whip these up for lunch at a moment’s notice.
For this recipe, I used muchi curry powder which is mellow and not too spicy. But feel free to use whatever kind of curry spices you like.
Curried Chickpea Salad Sliders
- 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
- 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.
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.
(just fyi – I got the pretzel buns from Slow Dough Bread Co, through Farmhouse Delivery)