Summary: I’m vego and I eat eggs but only in baking etc. I just can’t deal with eggs in a fully eggy situation. But if I was going to, it would be in curried egg salad. I have fond childhood memories of eating curried egg sandwiches at the local pool. On hot days Mum would close up the house and pack up an esky full of sandwiches. We would head to the pool and I would swim till the sky turned pink. This recipe is great because it has that egg salad vibe without the eggs. And if you use vegan mayo, it’s vegan too. You could add some sultanas too, I’m just not into them. But either way, it’s good, really good. So you may want to double this recipe….
Ingredients
- 1 (400g) can of chickpeas, drained and rinsed
- 2 ribs of celery, finely chopped
- 1/2 small red apple, finely chopped
- 1 tblsp lemon juice
- 1/2 bunch spring onions, finely sliced
- 1 medium carrot, grated
- Handful of fresh parsley, roughly chopped
- 1/2 cup mayo (vegan or regular)
- 1/2 lemon, juiced
- 2 tsp curry powder, more or less to taste
- salt and pepper, to taste
Instructions
- Add the apple & lemon to a medium mixing bowl and toss. Add the celery, spring onion, carrot and parsley. Tip for the lazy: Use the food processor to grate the carrots too.
- Add the chickpeas to a food processor and pulse a few times until blended but the mixture still has somewhat chunky texture. If you are not into heavy artillery, you can just mash them with a potato masher.
- Add the chickpea mixture to the bowl with the rest of the ingredients. Add the curry powder and mayo, mix well combined. Adjust the curry powder, salt and pepper to taste and enjoy!
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