Creamy Spiced Chickpea Sandwich by @deliciouslyella

30 min

4 servings

🌰

30 g

Flaked almonds

🫘

400 g

Chickpeas

🥥

60 ml

Coconut yoghurt

🍛

5 g

Curry powder

🫙

1.5 g

Ground turmeric

⚫

1 g

Ground black pepper

🍋

1

Lemon

🌿

15 g

Coriander

🧂

1.5 g

Flaky sea salt

🥣

15 ml

Mango chutney

🥑

2

Avocado

🥖

480 g

Sourdough bread

🥕

120 g

Salad leaves

🫒

10 ml

Extra virgin olive oil

  1. Preheat

    Preheat the oven to 150°C fan (300°F).

  2. Spread
    • flaked almonds

    Spread the flaked almonds on the small baking tray and toast for 8–10 minutes until golden.

  3. Transfer
    • chickpeas

    Transfer the chickpeas to the mixing bowl and lightly crush them with the fork.

  4. Stir
    • coconut yoghurt
    • curry powder
    • Flaked almonds

    Stir the coconut yoghurt, curry powder, ground turmeric, ground black pepper, mango chutney, lemon zest, half the lemon juice, coriander, flaked almonds and flaky sea salt into the crushed chickpeas.

  5. Slice
    • avocado
    • lemon
    • flaky sea salt

    Slice the avocados on the chopping board. Drizzle them with the remaining lemon juice and season with flaky sea salt.

  6. Divide
    • extra virgin olive oil
    • soft sourdough bread
    • chickpeas

    Drizzle extra virgin olive oil over four slices of soft sourdough bread. Divide the chickpea mixture between them.

  7. Top
    • avocado
    • salad leaves
    • soft sourdough bread

    Top each sandwich with avocado and salad leaves. Close with the remaining sourdough slices.

  8. Enjoy

    Enjoy immediately or pack the sandwiches for a picnic lunch.

Creamy Spiced Chickpea Sandwich by @deliciouslyella

30 min

4 servings

🌰

30 g

Flaked almonds

🫘

400 g

Chickpeas

🥥

60 ml

Coconut yoghurt

🍛

5 g

Curry powder

🫙

1.5 g

Ground turmeric

⚫

1 g

Ground black pepper

🍋

1

Lemon

🌿

15 g

Coriander

🧂

1.5 g

Flaky sea salt

🥣

15 ml

Mango chutney

🥑

2

Avocado

🥖

480 g

Sourdough bread

🥕

120 g

Salad leaves

🫒

10 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 150°C fan (300°F).

  2. Step 2/8

    Spread the flaked almonds on the small baking tray and toast for 8–10 minutes until golden.

    🌰flaked almonds
    🍳small baking tray

  3. Step 3/8

    Transfer the chickpeas to the mixing bowl and lightly crush them with the fork.

    🫘chickpeas
    🥣mixing bowl
    🍴fork

  4. Step 4/8

    Stir the coconut yoghurt, curry powder, ground turmeric, ground black pepper, mango chutney, lemon zest, half the lemon juice, coriander, flaked almonds and flaky sea salt into the crushed chickpeas.

    🥥coconut yoghurt
    🍛curry powder
    🫙ground turmeric
    ⚫ground black pepper
    🥣mango chutney
    🍋lemon
    🌿coriander
    🌰flaked almonds
    🧂flaky sea salt
    🫘chickpeas
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  5. Step 5/8

    Slice the avocados on the chopping board. Drizzle them with the remaining lemon juice and season with flaky sea salt.

    🥑avocado
    🍋lemon
    🧂flaky sea salt
    🔪knife
    🪵chopping board

  6. Step 6/8

    Drizzle extra virgin olive oil over four slices of soft sourdough bread. Divide the chickpea mixture between them.

    🫒extra virgin olive oil
    🍞soft sourdough bread
    🫘chickpeas
    🥄spoon

  7. Step 7/8

    Top each sandwich with avocado and salad leaves. Close with the remaining sourdough slices.

    🥑avocado
    🥕salad leaves
    🍞soft sourdough bread

  8. Step 8/8

    Enjoy immediately or pack the sandwiches for a picnic lunch.

Composition

Ingredients

Types

Nuts, Legumes, Dairy alternatives, Spices, Fruit, Herbs, Seasonings, Condiments, Vegetables, Oils

Ingredients

Flaked almonds, Chickpeas, Coconut yoghurt, Curry powder, Ground turmeric, Ground black pepper, Lemon, Coriander, Flaky sea salt, Mango chutney, Avocado, Sourdough bread, Salad leaves, Extra virgin olive oil

Notes

Chickpeas (1 tin, drained), Lemon (zested & juiced), Coriander (small handful, roughly chopped), Flaky sea salt (for the chickpeas, to serve, for the avocado and sandwiches), Mango chutney (optional, if using), Avocado (sliced), Sourdough bread (medium slices), Extra virgin olive oil (drizzle)

Allergens

Tree nuts, Coconut

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

590 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 67g, Fat: 29g, Fiber: 15g, Sugars: 8g, Sodium: 430mg

Nutritional Information

Minerals

Potassium: 760mg, Iron: 4.2mg, Calcium: 105mg, Magnesium: 105mg

Vitamins

Vitamin C: 18mg, Vitamin E: 5mg, Vitamin K: 45mcg, Folate: 155mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

small baking tray, mixing bowl, fork, knife, chopping board, measuring spoons, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Work-from-home lunch, Picnic, Meal prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Soft, Fresh

Flavors

Warmly spiced, Tangy, Nutty, Herbaceous, Savory, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid warm conditions because of sliced avocado and coconut yoghurt), fridge : 24 min (Store in an airtight container,Best assembled shortly before eating to prevent soggy bread), freezer : (Not recommended because avocado, salad leaves and yoghurt filling lose texture)