Vegetarian Indian Chickpea Sandwich
- Prep time
10 minutes - Cooking time
- 4 portions
Chickpea Filling:
- 1 can (498ml) chickpeas rinsed with cold water
- 250ml (1 cup) cucumber diced
- 2 carrots, peeled and grated
- 125ml (1/2 cup) pickles
- 80ml (1/3 cup) dried cranberries or raisins, roughly chopped
- 60ml (1/4 cup) roughly chopped almonds
- 2 green onions finely chopped
Indian Sauce:
- 80ml (1/3 cup) plain hummus
- 30ml (2 tablespoons) regular or vegan mayonnaise
- 15ml (1 tablespoon) almond or peanut butter
- 15ml (1 tablespoon) finely grated fresh ginger
- 15ml (1 tablespoon) apple cider vinegar
- 15ml (1 tablespoon) maple syrup
- 5ml (1 teaspoon) store-bought Garam Masala spice blend
- 2ml (1/2 teaspoon) curry powder
- Salt and pepper, to taste
Other Ingredients:
• 8 slices of white Club Miche bread
• 1 sliced tomato
• Lettuce leaves
Place the chickpeas in a food processor. Pulse until coarse in texture. Remove and place in a large bowl. Add the remaining filling ingredients. Mix well. Season with salt and pepper to taste. Set aside. In another bowl, mix all the sauce ingredients together. Add the sauce to the filling and mix.
Place the bread slices on a work surface. Add the chickpea filling to half of them. Top with tomato slices and lettuce leaves. Close the sandwiches. Serve and enjoy.
*Recipe courtesy of Isabelle Huot
Tips
The filling can be stored in the refrigerator for up to 3 days. It also tastes delicious with raw vegetables.
