Description
A quick and easy lunch to pack for travel. This satisfying sandwich is full of flavor and protein.
Ingredients
Units
Scale
- 1 cups (237 ml) boiled chickpeas
- 1 medium Avocado or cucumber
- 1 small onion
- 2 tbsp Fresh coriander and mint leaves
- 2 tbsp butter
- Juice of one lemon
- Salt and pepper
- 2 slices bread
Instructions
- Wash and soak chickpeas overnight.
- Drain and boil the chickpeas until soft and mushy.
- Peel and chop one onion and one avocado (or cucumber as a substitute).
- Mash the boiled chickpeas. Add the chopped onion, shredded coriander/mint leaves, chopped avocado (or cucumber), lemon juice, salt, and pepper.
- Mix all ingredients well.
- Spread 1 tbsp of butter on one slice of bread.
- Place the chickpea mixture on the buttered bread and top with the other slice of bread.
- Grill the sandwich in a grill, griddle, or sandwich toaster.
- Wrap the sandwich in aluminum foil.
Notes
- For a creamier texture, add a tablespoon of plain yogurt or mayonnaise to the chickpea mixture.
- If using cucumber instead of avocado, consider adding a pinch of red pepper flakes for extra flavor.
- To prevent soggy bread, grill the sandwich on medium heat for 2-3 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10