Chickpea Sandwich by @fitgreenmind

15 min
Easy

4 servings

🧅

150 g

Onion

🧄

9 g

Garlic

🫚

15 g

Ginger

🫗

30 ml

Oil

🌿

2 g

Cumin

🌿

2 g

Ground Coriander

🟡

1 g

Turmeric

🌶️

1 g

Chili

🍅

45 g

Tomato Paste

🫘

440 g

Chickpeas

🥣

100 g

Vegan Mayo

🍋

7.5 ml

Lemon Juice

🍞

320 g

Bread

🥬

60 g

Lettuce

🥒

150 g

Cucumber

🧅

60 g

Pickled Onions

✨

3 g

Sandwich Spice

Preparation Steps

  1. Step 1/12

    Finely chop the onion, garlic, and fresh ginger.

    onion
    garlic
    fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 2 tbsp vegetable oil in a frying pan over medium heat.

    vegetable oil
    🍳frying pan
    🥄measuring spoons

  3. Step 3/12

    Fry the chopped onion, garlic, and fresh ginger until softened and fragrant, about 3 minutes.

    onion
    garlic
    fresh ginger
    🍳frying pan
    🥄wooden spoon

  4. Step 4/12

    Add the ground cumin, ground coriander, ground turmeric, chili powder, and tomato paste to the pan.

    ground cumin
    ground coriander
    ground turmeric
    chili powder
    tomato paste
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/12

    Fry the spiced tomato mixture for 1 to 2 minutes, stirring continuously.

    ground cumin
    ground coriander
    ground turmeric
    chili powder
    tomato paste
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Drain the canned chickpeas thoroughly in a colander.

    canned chickpeas
    🥫can opener
    🫗colander

  7. Step 7/12

    Combine the drained chickpeas, vegan mayonnaise, lemon juice, and cooked tomato mixture in a mixing bowl.

    canned chickpeas
    vegan mayonnaise
    lemon juice
    tomato paste
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/12

    Stir the chickpea filling until evenly coated, lightly crushing some chickpeas if desired.

    canned chickpeas
    vegan mayonnaise
    lemon juice
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/12

    Slice the cucumber into thin rounds and separate the lettuce leaves.

    cucumber
    lettuce
    🔪chef's knife
    🪵cutting board

  10. Step 10/12

    Spread the chickpea filling evenly over 4 slices of bread.

    bread
    canned chickpeas
    🥄wooden spoon

  11. Step 11/12

    Top each sandwich with lettuce, cucumber, pickled onions, and sandwich spice blend.

    lettuce
    cucumber
    pickled onions
    sandwich spice blend
    🥄measuring spoons

  12. Step 12/12

    Close each sandwich with the remaining bread slices and serve immediately.

    bread

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Fruits, Bakery, Pickles

Ingredients

Onion, Garlic, Ginger, Oil, Cumin, Ground coriander, Turmeric, Chili, Tomato paste, Chickpeas, Vegan mayo, Lemon juice, Bread, Lettuce, Cucumber, Pickled onions, Sandwich spice

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

510 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 63g, Fat: 22g, Fiber: 12g, Sugars: 7g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 610mg, Calcium: 105mg, Sodium: 760mg

Vitamins

Vitamin C: 10mg, Vitamin A: 120µg, Folate: 115µg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, wooden spoon, mixing bowl, can opener, measuring spoons, colander

Appliances

stovetop

Type

Type

Type Of Dish

Sandwich, Main Course, Snack

Occasions

Lunch, Dinner, Picnic, Meal Prep, Quick Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian-inspired, German

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Crunchy, Tender, Juicy

Flavors

Savory, Spicy, Earthy, Tangy, Aromatic, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave vegan mayonnaise-based filling out longer than 2 hours), fridge : 3 days (Store chickpea filling in an airtight container,Keep at or below 4°C,Store bread and fresh vegetables separately for best texture), freezer : 30 days (Freeze chickpea filling only,Do not freeze assembled sandwiches,Thaw overnight in the refrigerator)