Chickpea No-Tuna Sandwich
- 20 min
- β β¬1.71
- 2 servings
- Easy
Main ingredients: chickpeas, cucumber, wholegrain bread, and unsweetened soy yogurt alternative. Allow about 20 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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 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 and rapeseed oil thoroughly in a separate bowl.
Add tap water
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
Roughly mash chickpeas in a bowl with a fork.
Thoroughly combine chickpeas
Thoroughly combine the already prepared chickpeas, medium-hot mustard, unsweetened soy yogurt alternative, lemon juice, rapeseed oil and spring onion in a bowl, without adding a second portion of the same ingredients.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Toast wholegrain bread in a dry pan
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the chickpeas and cucumber
Divide the prepared chickpeas and cucumber over the open wholegrain bread and leave them open for now.
Finish
Close the sandwich and serve immediately
Close the sandwich and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/chickpea-no-tuna-sandwich
