Curried Chickpea Salad Sandwich
- 20 min
- β β¬1.75
- 2 servings
- Easy
Main ingredients: chickpeas, cucumber, apple, and wholegrain bread. 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
- 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.
Wash and halve lemon
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 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, apple, unsweetened soy yogurt alternative, mild curry powder, lemon juice and rapeseed oil 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
Divide the prepared chickpeas, apple 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/curried-chickpea-salad-sandwich
