Chickpea Sandwich by @fitgreenmind

15 min

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

  1. Chop
    • onion
    • garlic
    • fresh ginger

    Finely chop the onion, garlic, and fresh ginger.

  2. Heat
    • vegetable oil

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

  3. Fry
    • onion
    • garlic
    • fresh ginger

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

  4. Add
    • ground cumin
    • ground coriander
    • Tomato paste

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

  5. Fry
    • ground cumin
    • ground coriander
    • Tomato paste

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

  6. Drain
    • canned chickpeas

    Drain the canned chickpeas thoroughly in a colander.

  7. Combine
    • canned chickpeas
    • vegan mayo
    • lemon juice

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

  8. Stir
    • canned chickpeas
    • vegan mayo
    • lemon juice

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

  9. Slice
    • cucumber
    • lettuce

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

  10. Spread
    • bread
    • canned chickpeas

    Spread the chickpea filling evenly over 4 slices of bread.

  11. Top
    • lettuce
    • cucumber
    • pickled onions

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

  12. Serve
    • bread

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

Chickpea Sandwich by @fitgreenmind

15 min

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 mayo, lemon juice, and cooked tomato mixture in a mixing bowl.

    🫘canned chickpeas
    🥣vegan mayo
    🍋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 mayo
    🍋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

Notes

Ginger (a thumb-sized piece), Oil (enough to fry), Chickpeas (2 cans, total weight), Sandwich spice (branded spice blend)

Allergens

Gluten

Dietetics

Dietary regimen

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

Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Lunch, Dinner, Picnic, Meal Prep, Quick Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian, 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)