Chickpea No-Tuna Sandwich
- 20 min
- β β¬1.71
- 2 servings
- Easy
chickpeas, cucumber, and wholegrain bread: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
- soy
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash cucumber and trim off both ends.
Cook
Clean cucumber and cut into 5 mm slices
Clean cucumber and cut into 5 mm slices. Rinse spring onion, trim off the roots and thinly slice.
Wash and halve lemon
Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Mix medium-hot mustard
Mix medium-hot mustard, unsweetened soy yogurt alternative, lemon juice, rapeseed oil thoroughly in a separate bowl.
Add tap water a spoonful at a time if needed
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Roughly mash chickpeas in a bowl with a fork
Roughly mash chickpeas in a bowl with a fork.
Thoroughly combine the already prepared chickpeas
Thoroughly combine the already prepared chickpeas, medium-hot mustard, unsweetened soy yogurt alternative, lemon juice, rapeseed oil.
Spring onion in a bowl
Spring onion in a bowl; do not add a second portion of the same ingredients. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain bread
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the prepared chickpeas
Divide the prepared chickpeas, cucumber over the open wholegrain bread.
Finish
Do not close yet
Do not close yet. Close with the remaining bread and serve immediately.
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