Curried Chickpea Sandwich
Curried Chickpea Sandwich
Ingredients
For the Curried Chickpea Spread
- 1 can chickpeas, drained and rinsed
- 100 g red onion, finely diced
- 80 g celery, diced
- 2 tablespoons Greek yoghurt
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 lemon, juiced
- 10 g coriander, chopped
To Serve
- 2 slices rye bread
- 30 g spinach
- 100 g tomatoes, sliced
- 80 g roasted peppers, jarred
- 1 handful crushed hazelnuts
- 1 sprinkle coriander
Instructions
- 1
Drain and rinse 1 can of chickpeas.
⏱️ 1 min
- 2
Place the drained chickpeas into a bowl.
⏱️ 1 min
- 3
Mash the chickpeas in the bowl using a fork until mostly broken down but still retaining some texture.
⏱️ 3 min
- 4
Add 100g of finely diced red onion to the bowl with the mashed chickpeas.
⏱️ 1 min
- 5
Add 80g of diced celery to the bowl.
⏱️ 1 min
- 6
Add 2 tablespoons of Greek yoghurt to the mixture.
⏱️ 1 min
- 7
Add 1 teaspoon of curry powder.
⏱️ 1 min
- 8
Add 1/2 teaspoon of turmeric powder.
⏱️ 1 min
- 9
Squeeze the juice from 1/2 lemon into the bowl.
⏱️ 1 min
- 10
Add 10g of chopped coriander to the bowl.
⏱️ 1 min
- 11
Mix all the ingredients thoroughly with a spoon until well combined.
⏱️ 2 min
- 12
To assemble the sandwich, take one slice of rye bread and spread a generous amount of the curried chickpea mixture evenly over it.
⏱️ 1 min
- 13
Layer 30g of spinach on top of the chickpea mixture.
⏱️ 1 min
- 14
Arrange 100g of sliced tomatoes over the spinach.
⏱️ 1 min
- 15
Add 80g of roasted peppers (from a jar) on top.
⏱️ 1 min
- 16
Sprinkle a handful of crushed hazelnuts over the toppings.
⏱️ 1 min
- 17
Finish with a sprinkle of fresh coriander.
⏱️ 1 min
- 18
Serve as an open-faced sandwich or top with another slice of rye bread to create a closed sandwich.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Curried Chickpea Sandwich
For the Curried Chickpea Spread
- 1 can chickpeas, drained and rinsed
- 100 g red onion, finely diced
- 80 g celery, diced
- 2 tablespoons Greek yoghurt
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 lemon, juiced
- 10 g coriander, chopped
To Serve
- 2 slices rye bread
- 30 g spinach
- 100 g tomatoes, sliced
- 80 g roasted peppers, jarred
- 1 handful crushed hazelnuts
- 1 sprinkle coriander
Instructions
- 1
Drain and rinse 1 can of chickpeas.
⏱️ 1 min - 2
Place the drained chickpeas into a bowl.
⏱️ 1 min - 3
Mash the chickpeas in the bowl using a fork until mostly broken down but still retaining some texture.
⏱️ 3 min - 4
Add 100g of finely diced red onion to the bowl with the mashed chickpeas.
⏱️ 1 min - 5
Add 80g of diced celery to the bowl.
⏱️ 1 min - 6
Add 2 tablespoons of Greek yoghurt to the mixture.
⏱️ 1 min - 7
Add 1 teaspoon of curry powder.
⏱️ 1 min - 8
Add 1/2 teaspoon of turmeric powder.
⏱️ 1 min - 9
Squeeze the juice from 1/2 lemon into the bowl.
⏱️ 1 min - 10
Add 10g of chopped coriander to the bowl.
⏱️ 1 min - 11
Mix all the ingredients thoroughly with a spoon until well combined.
⏱️ 2 min - 12
To assemble the sandwich, take one slice of rye bread and spread a generous amount of the curried chickpea mixture evenly over it.
⏱️ 1 min - 13
Layer 30g of spinach on top of the chickpea mixture.
⏱️ 1 min - 14
Arrange 100g of sliced tomatoes over the spinach.
⏱️ 1 min - 15
Add 80g of roasted peppers (from a jar) on top.
⏱️ 1 min - 16
Sprinkle a handful of crushed hazelnuts over the toppings.
⏱️ 1 min - 17
Finish with a sprinkle of fresh coriander.
⏱️ 1 min - 18
Serve as an open-faced sandwich or top with another slice of rye bread to create a closed sandwich.
⏱️ 1 min