This Mediterranean flavoured sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious! The idea of a chickpea sandwich came as I was looking to make a healthy and nutritious sandwich spread. I am often left feeling heavy and sluggish if I eat a mayo-based filling. This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2 to 3 days in an airtight container in the fridge.
Makes: 2 to 3 sandwiches
1 (400g) tin chickpeas, drained
1 garlic clove, crushed
1 tablespoon olive oil
1/2 lemon, juiced
12 pitted Kalamata olives, diced
1 red roasted capsicum (from a jar), diced
2 tablespoons finely chopped fresh basil
salt and pepper, to taste
4 to 6 slices of your favourite bread
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Directions Preparation:10min › Ready in:10min
Place drained chickpeas in a blender with garlic, olive oil and lemon juice. Whizz to a paste.
Transfer chickpea paste to a bowl. Blend in chopped olives, red capsicum and basil leaves. Season to taste.
Spread on your favourite bread and top with some salad leaves.