Growing up, school lunches always involved a sandwich with a classic Aussie flavour combination- ham & cheese, Vegemite, peanut butter & chicken, lettuce & mayo.
Since becoming plant-based, sandwiches became somewhat of a bore as the veggie option always seemed to be hummus with veg.
Don't get me wrong I don't mind a hummus sandwich or even a Vegemite/ peanut butter one for that matter, but I was just craving something different, unexpected.
Please meet my Curried Chickpeas; chickpeas adorned with curry spice, coconut & crisp veg. Yes!
Despite looking like an extra hour has been added to your meal-prep, this recipe is a breeze with you draining, chopping and mixing in a matter of minutes.
The recipe below will make three serves and keeps well in the fridge, if not gets better as it sits.
Feel free to double the recipe to ensure enough supply for the whole week.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!
1 can chickpeas, drained and rinsed
125g unsweetened coconut yoghurt
1/2 a small red onion, thinly sliced & diced
1/2 red capsicum, thinly sliced & diced
Juice of 1/4 lemon
A small handful of coriander or parsley, roughly chopped
2 tbsp sultanas/ raisins
1 tbsp curry powder
1 tsp seeded mustard
1 tsp maple syrup
1/2 tsp garlic powder (optional)
1/2 tsp chilli flakes (optional)
Salt and pepper to taste
Bread of choice
Salad of choice
In a large bowl add the chickpeas and mash with a potato masher or fork, leaving some texture.
Add yoghurt, red onion, capsicum, lemon, coriander/ parsley, sultanas, curry powder, dijon mustard, maple syrup, garlic powder, chilli flakes, salt & pepper and stir until well combined.
Dollop and spread a generous amount of the curried chickpeas over a slice of bread.
Top with your salad of choice then cap with another slice of bread.
Enjoy sandwich as is or also try toasted.
Store leftover chickpeas in an airtight container in the refrigerator.