These vegan curry chick’n and no tuna spreads have definitely been my go-to party snacks lately. I brought them with me several times and at every single party people made sure they scooped out the last bit of these spreads! Wanna know my secret? Here we go…
Click here for the Dutch version
I might have bragged a little bit about taking these to parties because I don’t attend that many parties, but I definitely did not lie about the bowls being empty at the end of the evening 😉 But hey, you don’t have to share. You really can make these for yourself and add the spreads to your toast, in a wrap or alongside a salad. They go perfect with everything!
The magic ingredient in these recipes is chickpeas. They’re such a great source of protein and work well in so many recipes. Of course we all know they work best for hummus, but I love them in curries, salads, as a snack (when baked in the oven) and now as a base for these spreads!
I’m sharing these recipes together in one post, because I think they should be served together. Though if you’re not really a curry person, or don’t like the fishy taste this no tuna salad has, you’re allowed to make them separately. Just this once I’ll see it through my five fingers 😉
Enough talking, let’s get cooking!
Curry chick’n spread
Ingrediënten
- 1 can of chickpeas mine was 400 gram
- 5 tbsp plant yoghurt unsweetened
- 2 1/2 tbsp vegan mayonaise
- 1 1/2 tbsp lemon juice
- 2 tbsp curry powder
- 1 tsp paprika
- 2 spring onions chopped
- handful of chives chopped finely
- salt and pepper to taste
Optional
- canned pineapple in water
Instructies
- Rinse and drain your chickpeas, add them to a large bowl and mash them with a fork. It’s ok if there are still some whole chickpeas, but don’t leave too many of them unmashed.
- Add the rest of the ingredients and mix well. Add salt and pepper to taste. Add more lemon juice to bring out the flavors, more yoghurt and mayo to make it creamy or more curry to make it even more flavorful if you like.
- I like to add some chopped pineapple, but you can totally leave this out. In this recipe I used about 4 tbsp of chopped, canned pineapple.
- ENJOY!
Notities
And when you finished making the curry chick’n spread, definitely make the no tuna spread as well. Here is the recipe:
No tuna spread
Ingrediënten
- 1 can of chickpeas mine was 400 gram
- 1 small red onion chopped finely
- 5 tbsp plant yoghurt unsweetened
- 2 1/2 tbsp vegan mayonaise
- 2 tbsp lemon juice
- 1 tbsp mustard
- 1 tbsp garlic powder
- 1/2 tsp cayenne peper
- 3 tbsp capers
- handful of chives chopped finely
- salt and pepper to taste
Optional
- 2 spring onions chopped
Instructies
- Rinse and drain your chickpeas, add them to a large bowl and mash them with a fork. It’s ok if there are still some whole chickpeas, but don’t leave too many of them unmashed.
- Add the rest of the ingredients and mix well. Add salt and pepper to taste. Add more lemon juice to bring out the flavors or more yoghurt and mayo to make it creamy if you like.
- I like to add some spring onion, but you can totally leave this out. In this recipe I used about 2 spring onions.
- ENJOY!
Notities
Did you try these recipes? Please let me know what you think! Also let me know which one is your favorite. I can’t decide!! Feel free to send me your final results on Instagram or leave a comment here 🙂 X
