CHICKPEA SANDWICH

 

INGREDIENTS:

  • ½ CUP BOILED CHICKPEAS
  • 2 BREAD (WHOLE GRAIN OR BROWN)
  • ¼ CUP GREEK YOGURT// CURD (OR HUNG CURD)
  • ½ MEDIUM ONION FINELY CHOPPED
  • ¼ CUP CORIANDER LEAVES FINELY CHOPPED
  • SALT AND PEPPER TO TASTE

 

INSTRUCTIONS

  • IN A LARGE BOWL, ADD COOKED OR CANNED CHICKPEAS, AND USING A POTATO MASHER OR FORK, MASH IT A SLIGHTLY CHUNKY TEXTURE. THEN ADD ONION, GREEK YOGURT, CORIANDER LEAVES, and SALT & PEPPER. MIX ALL WELL.
  • SERVE AS IS, OR BUILD A SANDWICH. IT’S ALSO GREAT IN LETTUCE WRAPS OR TORTILLA WRAP.
  • TAKE SANDWICH BREAD AND SPREAD SMASHED CHICKPEA SALAD MIXTURE GENEROUSLY ON ONE SLICE OF THE BREAD. ON ANOTHER SLICE OF BREAD TOP IT WITH LETTUCE LEAVES, TOMATO SLICES, AND ONION.
  • COVER AND PRESS WITH ANOTHER BREAD SLICE OVER IT. CUT IN HALF AND ENJOY THEM IMMEDIATELY.

 

NOTES

  • TIPS & VARIATIONS
  • HAVE COOKED CHICKPEAS HANDY. I LOVE TO COOK CHICKPEAS IN THE INSTANT POT PRESSURE COOKER. PERFECT EVERY TIME.
  • USE GREEK YOGURT, MAYO, OR CREAM CHEESE, BASED ON YOUR PREFERENCE TO MAKE THE CHICKPEA SALAD MASH CREAMIER.
  • USE FRESH HERBS LIKE CILANTRO, DILL, PARSLEY, OR BASIL.
  • CHOOSE BROWN OR MULTIGRAIN BREAD FOR HEALTHIER CHOICES.
  • TOAST OR GRILL THE SANDWICH IF YOU LIKE.