CHICKPEA ‘TUNA’ SANDWICH
by THANDI EATS VEGAN
Ingredients
1 can of chickpeas, drained an rinsed
½ white onion
2 tablespoons of chopped gherkins
2 – 3 tablespoons of chopped parsley
4 tablespoons of mayonnaise/ creamy herb dressing
1 teaspoon of hot Dijon mustard
2 teaspoons of lemon juice
Warm crunch bread of choice
4 – 6 cucumber slices
Iceberg lettuce
Salt & pepper to taste
Begin by draining and rinsing your chickpeas. Set them aside whilst you chop your onion, parsley and gherkins. Place the chickpea’s in a bowl and mash them with a fork. be sure not to make the mixture to fine, I enjoy the texture more when I leave some larger chunks of chickpea in there. Add the gherkins, onion and parsley to the mixture. Next pour in the mayonaise and dijon mustard. Mix until everything is well coated then slowly add your lemon juice, tasting as you go and stop when you are happy with the flavour.
Salt and pepper the mixture then you are ready to build your sandwich! At this point you could just pile the mixture into a bowl of lettuce and eat is as a salad. Its just as lovely and ends up being a lighter meal. If you are looking for something more satisfying, the sandwich is the better option. Heat your bread as per the instructions on the packet, or if using a ready store-bought bread, pop your slices in the toaster until just browned. Nothing beats the crunch and warmth of freshly toasted bread so I recommend it for this recipe. Lay your lettuce on your bread then your slices of cucumber. I always salt my cucumber slices as it draws their water out. Once your base is laid you can place spoonfuls of the chickpea tuna on top. Then your done!
by THANDI EATS VEGAN
Ingredients
1 can of chickpeas, drained an rinsed
½ white onion
2 tablespoons of chopped gherkins
2 – 3 tablespoons of chopped parsley
4 tablespoons of mayonnaise/ creamy herb dressing
1 teaspoon of hot Dijon mustard
2 teaspoons of lemon juice
Warm crunch bread of choice
4 – 6 cucumber slices
Iceberg lettuce
Salt & pepper to taste
Begin by draining and rinsing your chickpeas. Set them aside whilst you chop your onion, parsley and gherkins. Place the chickpea’s in a bowl and mash them with a fork. be sure not to make the mixture to fine, I enjoy the texture more when I leave some larger chunks of chickpea in there. Add the gherkins, onion and parsley to the mixture. Next pour in the mayonaise and dijon mustard. Mix until everything is well coated then slowly add your lemon juice, tasting as you go and stop when you are happy with the flavour.
Salt and pepper the mixture then you are ready to build your sandwich! At this point you could just pile the mixture into a bowl of lettuce and eat is as a salad. Its just as lovely and ends up being a lighter meal. If you are looking for something more satisfying, the sandwich is the better option. Heat your bread as per the instructions on the packet, or if using a ready store-bought bread, pop your slices in the toaster until just browned. Nothing beats the crunch and warmth of freshly toasted bread so I recommend it for this recipe. Lay your lettuce on your bread then your slices of cucumber. I always salt my cucumber slices as it draws their water out. Once your base is laid you can place spoonfuls of the chickpea tuna on top. Then your done!
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