Vegan Deviled Egg Filling with Chickpeas
Looking for a vegan alternative to deviled eggs? This vegan deviled egg filling with chickpeas is quick and tasty, super healthy and looks fabulous.
Makes 380 g of filling (10 serves)
Calories 60.7kcal
Ingredients
Deviled egg filling
- 1 tin chickpeas , drained or 1 1/2 cups cooked chickpeas (250g)
- 1/2 med avocado , mashed (100g)
- 6 tsp savoury nutritional yeast flakes (30ml)
- 3 tsp lemon juice (15ml)
- 2 tsp fresh mustard or 1/2 tsp mustard powder
- 1 tsp yellow curry powder
- 1 pinch ground cumin
- salt , to taste
- black pepper , to taste
To assemble
- 20 small tomatoes , halved and seeds removed (optional)
- 6 talks chives or 1 stalk spring onion, thinly sliced
- 1/2 tsp sweet red paprika
Method
- Crush the chickpeas roughly with a strong fork or a potato masher.
- Add the avocado, yeast and lemon juice and continue mashing until smooth.
- Add the mustard, curry powder and cumin and mix thoroughly.
- Add salt and pepper to taste.
- Spoon into tomato halves.
- Sprinkle with chopped chives or spring onion, and then paprika.
- Serve immediately.
- Store unused mix in the refrigerator for up to 5 days.
Preparation
- Before: - (unless you want to cook your own chickpeas)
- During: 10 mins
- After: -
- Need: Bowl, potato masher (optional)
Nutrition Information
Serving: 38g (filling only); Calories: 60.7kcal; Carbohydrates: 8.2g; Protein: 2.7g; Fat: 2.2g; Saturated Fat: 0.3g; Polyunsaturated Fat: 0.5g; Monounsaturated Fat: 1.2g; Sodium: 33.9mg; Potassium: 145mg; Fiber: 2.7g; Sugar: 1.3g; Vitamin C: 2.5mg; Calcium: 20mg; Iron: 0.9mg