Are you ready for some easy and delicious sandwiches?
I made these last week for a ladies movie night and they went down a treat! They sat right next to the peanut butter cookies I posted 2 days ago and they were gone before we all dived into the bowl of cookies. So it must be that they are GOOD.
They take no time to prepare and they have the perfect combination of veggie to grain ratio (in my humble opinion).
These are perfect to take to picnics, outdoor movies, in lunchboxes or for a quick breakfast on the go.
Chickpea ‘tuna’ sandwiches
Makes 5 sandwiches
- 1 can of chickpeas (400g cooked chickpeas)
- 1 TBSP coconut or soy yogurt
- 1 TBSP tahini
- juice of half a lemon
- 1 TBSP pickle juice (gherkin pickle juice is best)
- 1/2 tsp dry dill
- salt and pepper, to taste
- 2 lettuce leaves
- 1 tomato
- a handful of shredded red cabbage
- 5 thin red onion slices
- 10 wholegrain sandwich bread slices
- Add the yogurt and tahini to a small bowl and mix with a small spoon until it fluffs up and looks like mayo. Set aside.
- Roughly mash the chickpeas with a fork, leaving some chunky bits.
- Add the ‘mayo’, lemon juice, pickle juice, dill, salt and pepper to the chickpeas and mix well until you get a creamy, thick mix. Taste and see if you want to adjust the salt and pepper.
- On one bread slice, add a bit of lettuce (enough to cover the bread slice), a generous dollop of chickpea ‘tuna’ mix, a bit of shredded cabbage, an onion slice, 2 tomato slices, and then top with another bread slice.
- Continue with the rest of the bread slices.
- Serve fresh! With friends.