Curried Chickpea Salad Sandwich
- 20 min
- β β¬1.75
- 2 servings
- Easy
chickpeas, cucumber, and apple: 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
- 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
Wash cucumber
Wash cucumber, peel or trim any tough ends, and cut into 1 cm dice. Wash apple, peel or trim any tough ends.
And cut into 1 cm dice
And cut into 1 cm dice; Wash and halve lemon Remove seeds; squeeze the juice from citrus fruit.
Mix unsweetened soy yogurt alternative
Mix unsweetened soy yogurt alternative, mild curry powder, 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, apple, unsweetened soy yogurt alternative, mild curry powder, lemon juice, rapeseed oil in a bowl.
Do not add a second portion of the same ingredients
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, apple, 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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