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.
*If you're sensitive to raw onion, rinse it (and dry it) to remove some of the bitterness.
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/curried-avocado-chickpea-salad-sliders/