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.
